Plateau

Discussion in 'Pork' started by johnnie2130, Jan 20, 2008.

  1. johnnie2130

    johnnie2130 Meat Mopper

    I have a 5 1/2 pound pork butt on since 11:15 a.m. I'm wanting pulled pork, so I'm supposed to leave it in the smoker until 105, right? Since about 6 p.m. the internal temp has been about 195. I guess this is the plateau, but is it supposed to last for 3 hours?
     
  2. richtee

    richtee Smoking Guru OTBS Member

    It can. Grab a beer. And another if required. And one for dinner!
     
  3. walking dude

    walking dude Smoking Guru SMF Premier Member

    put mine on a 1pm...........pulling it apart in just a sec...........but i wrapped mine at 165 and put in oven..........250*..........with butts i don't get much of a stall......i get some, but not 3 hours........now BRISKET is another story
     
  4. richtee

    richtee Smoking Guru OTBS Member

    I should have asked what's the grate temp? If it's 195...well..
     
  5. johnnie2130

    johnnie2130 Meat Mopper

    Smoker temp is about 240-250. I foiled at 165.
     
  6. richtee

    richtee Smoking Guru OTBS Member

  7. johnnie2130

    johnnie2130 Meat Mopper

    I'll go check again. I need to wait until 205, right?
     
  8. richtee

    richtee Smoking Guru OTBS Member

    well..200 and foil loosely and cooler it... for an hour-ish. Either way. Be careful not to lose the juice! Ya need it for a finishing sauce!
     
  9. johnnie2130

    johnnie2130 Meat Mopper

    It's showing 199. Should I pull it and wrap in a towel now or wait? I wasn't sure what you meant.
     
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    PULL IT......errrrr.......foil IT

    d88de
     
  11. walking dude

    walking dude Smoking Guru SMF Premier Member

    Whats your finishing sauce rich.....i kept the juices........but I used soflaquer's finishing sauce.......and it didn't call for the juices?

    but would like to use this juice tomorrow, maybe for reheating........this butt was dun for the games tomorrow
     
  12. johnnie2130

    johnnie2130 Meat Mopper

    Just pulled it at 200. It was falling apart coming out of the smoker. It's in the cooler now wrapped in a towel. Looks and smells gooooood!
     
  13. johnnie2130

    johnnie2130 Meat Mopper

    How do you save the juices? Having trouble figuring that out. [​IMG]
     
  14. walking dude

    walking dude Smoking Guru SMF Premier Member

    when i pulled it off of the smoker........at 165,,,,,,,,i put it in a aluminum pan.........then put foil on top.............put in a 250* oven...........till it reached 199.........pulled the pan out and poured off the juices..........then tented the butt for a half hour.........then pulled.......
     
  15. johnnie2130

    johnnie2130 Meat Mopper

    In the process of finishing mine now! Thanks for the advice!
     
  16. richtee

    richtee Smoking Guru OTBS Member

    I use some '"turbo'd" vinegar, bit of "smitty's", touch of soy, small amount of brown sugar/equal of kosher and bourbon..warm it up and serve it.
     
  17. surfer_e

    surfer_e Fire Starter

    I was just about to start a thread asking about an extended Plateau. I smoked a 8 lb shoulder yesterday and the meat spent almost 4 hours at 161. I had a bit of stress I checked the temp in the smoker and it was 235 so I know that that was not the problem. I eventually ended up lighting the oven and put the shoulder in there. I had started smoking at 6:30 A.M. and did not finish up until 11:30 P.M.!!!!!!!!

    In the end it all worked out and we had a great LATE night meal. I have no pics because after that long of a smoke I did drink a great deal of beer. [​IMG]
     
  18. morkdach

    morkdach Master of the Pit OTBS Member

    i did a shoulder last sunday bout 8 lbs hit the stall at 130 3 hours later it was at 132 missed q-view it was late and half was hungry.
     
  19. capt dan

    capt dan Master of the Pit OTBS Member

    Well Johnny, I bet it was terrible, hardly fit for man nor beast![​IMG]


    Are ya glad ya waited it out?

    WE want a Q-view!
     

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