Plateau

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johnnie2130

Meat Mopper
Original poster
Dec 8, 2007
233
11
Louisiana
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?
 
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
 
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!
 
It's showing 199. Should I pull it and wrap in a towel now or wait? I wasn't sure what you meant.
 
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
 
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!
 
How do you save the juices? Having trouble figuring that out.
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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.......
 
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.
 
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.
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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.
 
Well Johnny, I bet it was terrible, hardly fit for man nor beast!
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Are ya glad ya waited it out?

WE want a Q-view!
 
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