Butt Puzzling question...

[keale]

Butt question...trying again

Did I stump you all?

Did a Pork Butt yesterday/late Sat. night, It was a stubborn little........
would not budge from 185*, foiled even... PM'd a few, one said it has happened to them, and they said give itthe bone test or fork test, and it was more than ready...total time I had it on? 16 hours, best part was that it wasn't over done, still juicy...
Anyone had this problem? Better yet, why does this happpen?
I know, I know,..."The meats done, when its done"! :-D
Oh yeah did a picnic roast also, it was good, but not as juicy as the butt, tasted diff. too...this is a pic of that culprit!

 

[keale]

I'm bumping my own question, hope this is allowed...

 

[Bbq Bubba]

Did you move your probe for diff. readings, could have been where the probe was

 

[MilitantSquatter]

What was the temperature at the cooking grate level ?
How big (or small) was the pork shoulder ?

 

[leanza]

Maybe your plateau was long because of the of more fat/cartlidge content. More time breaking down, more length in plateau. I notice slight dips in temp when I'm in a plateau.

 

[Cliff H.]

Sounds like you had the probe stuck in a chunk of fat.

 

[keale]

I redid the probe several times thinking the same thing, never went above 185*, weird huh? The butt was almost 8lbs, the picnic was done in 13 hours... grate temp was constant 225, last 4 hours went to about 240-250...

 

[Captain Caveman]

I have seen them stall in the plateau many times (it gets frustrating sometimes), but what will really mess with you is when the temp of the butt actually drops a degree or two. That really makes a person second guess himself / and his thermometers.

 

[Brauma]

Keale, after I foil, (as soon as internal hits 165) I immediately bump the heat up to 250-275. 300 even, to bump the butt over the hump.

Now, keep it mind that Im not a comp guy. I may not be as much of a purist as some others. But Im used to having butts done in 10 hours start to finish. And they're always better tasting than 95% of BBQ I can buy.




Bump the butt over the hump. Catchy isnt it?

 

[itschris]

The butt that I did just a couple of weeks ago took about 16 hours. It hung at 175 or so and then again at 185 for a long time.

There's a reason they say "It's done when it's done" because you don't get to control it I guess.