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Unread 09-01-2008, 06:20 PM   #1
smokinvic
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Default Butt Question

I put a boston butt on grill this morning, around 6 am. I have kept my stick burner temp in the 210 - 250- degree range. I cant seem to get the butt over the 160 degree range... is it just the size of the butt?
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Unread 09-01-2008, 06:29 PM   #2
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It's just the way it is. You've reached the plateau. Sometimes it's short, sometimes it's long. Be patient. This too will pass...
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Unread 09-01-2008, 06:36 PM   #3
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What he said^^^^^^^^^.
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Unread 09-01-2008, 07:26 PM   #4
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Foil it and crank up the heat a little - don't forget the cooler time.
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Unread 09-01-2008, 07:49 PM   #5
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As Keri C says, the plateau is when the magic of low and slow bbq is happening. When all the fat and collagen is broken down the temp will begin to rise again, so sit back, have a beer and enjoy the magic.
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Unread 09-01-2008, 07:55 PM   #6
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Quote:
Originally Posted by trp1fox View Post
It's just the way it is. You've reached the plateau. Sometimes it's short, sometimes it's long. Be patient. This too will pass...
Word!
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Unread 09-01-2008, 07:57 PM   #7
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Quote:
Originally Posted by trp1fox View Post
It's just the way it is. You've reached the plateau. Sometimes it's short, sometimes it's long. Be patient. This too will pass...
I agree completely.
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Unread 09-01-2008, 11:06 PM   #8
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So what happened? How long was the plateau on this piece of meat? Did you foil, pull and rest? Pics of finished meat and smiling faces?
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Unread 09-02-2008, 05:04 AM   #9
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Was it a Pizza night?
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Low and Slow.....

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Ok let's see your Butt!
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Unread 09-02-2008, 06:42 AM   #10
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What's up with the butt?
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Unread 09-02-2008, 06:46 AM   #11
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Update us on your big-ol-butt!
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Unread 09-02-2008, 07:28 AM   #12
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Quote:
Originally Posted by trp1fox View Post
It's just the way it is. You've reached the plateau. Sometimes it's short, sometimes it's long. Be patient. This too will pass...
Quote:
Originally Posted by garyk1398 View Post
Update us on your big-ol-butt!
I Agree. Just wait and then show us your butt.
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Unread 09-02-2008, 10:08 AM   #13
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Sorry about the delay on the update. I filled my belly, watched the UCLA game, with my friend, and when our guests left, it was time to go sleepy sleepy. Anyways, here are some pictures. I have to learn patience..... This is a lessons learned for me. I also spoke with Country (thanks for the call bro) who filled me in on the plataeu, etc.

Anyways, I noticed a foiling coment on another thread that I was looking at. I decided to foil that sucker at about 163*. I left it foiled and brought the heat up to like 275* for another hour. I came back to check it and it had come up to just about 175*. By this time, our guests had arrived, the wife was giving me some looks... not the good ones... so I decided to pull and let rest in cooler. I know I know... I gave in to peer pressure....

It looked okay. Everyone enjoyed the pulled pork, but I knew deep down that I had been impatient and I had been BAD. After speaking with Contry, I think I am really going to work on getting that UDS done and start doing overnights.....

Here is some pron.....


I tried using prepared mustard this time before I used the rub...




These next few shots are at about 6 hours in, about 12:30, with the spares flanking the butt....




After pulling from smoker and letting rest about 30 minutes....




I am very comfortable with my spares. The prep, the smoking, used the 3-1.5-1 method. Wrapped and let rest for about an hour, maybe an hor and a half


Prepping the sammy


My plate. The wifey made her much requested potato salad. It's aight.....


So the end result was that everyone enjoyed what I pt out, but I am my own worst critic and I know I could have done better. I will chalk this up to live and learn.... I will stand firm on my temps from now on and tell all those waiting to eat to keep enjoying the potato chips..... Patience, they say, is a virtue.....
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Double barrel smoker, one stacked over the other. (55 gal drums).
85 Gal UDS
Large Kettle Grill

"I am the Lizard King.... I can do anything."

"Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet
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Unread 09-02-2008, 11:42 AM   #14
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Looks great, but I'm a bit surprised it pulled that easy at 175*. Last one I pulled that soon I ended up slicing and chopping. Anyway, good job and keep up the good smoke.
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Unread 09-02-2008, 12:00 PM   #15
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Looks really good Vic. I too am surprised at the color of the pork after pulling it at 175F vs the normal 190F-195F range. It looks like it shredded up nicely and had a nice bark, so maybe your meat thermo is off...
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