Stuck at 172° (updated finished pics) my first 9.5 pound butt with bone?

Discussion in 'Pork' started by mavven, Sep 7, 2013.

  1. mavven

    mavven Fire Starter

    So I've read a lot about the "stall" when smoking a butt. Here is the info, I'm smoking on a cookshack 009 electric smoker. Butt went on at 11:00 PM last night. I set the smoker to 225° and used a taylor digital gauge (haven't bought a maverick yet) to check the temperature. This smoker tends to run a bit hotter than set temperature. Between the taylor gauge and a bbq thermostat that I have in the smoker it has been running between 240-270 the entire smoke so far. Butt weighs in at 9.5 pounds with bone in. At 7:30 AM this morning she was stuck at 165° so from the research I've done here on the forums I know this is completely normal, so I rode it out from 7:30 AM until 11:15 when she only went up to 167° in almost 4 hours.

    I didn't want to foil but I decided to foil at 11:15. Fast forward 1 hour to now at 12:21 PM and she is only at 171° I now have the probe in (only own one probe) and the bbq thermometer ibhave in is reading 260° so she's definitely got enough heat.

    What gives? Going into 13 1/2 hours and only at 171°? I'm confused?

    Any help would be appreciated.
     
    Last edited: Sep 7, 2013
  2. davidhef88

    davidhef88 Master of the Pit OTBS Member

    don't be confused.  You're in the stall.  If it is starting to rise a little it should take off quicker soon.  I've had one sit in a stall over 7 hrs. with no foil.  Patience my friend. and don't forget the pics
     
  3. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Going slow and low a butt that size could take 20 hours.
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep butts have a mind of their own!!! The last one I did was about the same weight and it took 20 hours to hit 205! I like to figure 2 hours per pound, plus a few extra hours.
     
  5. mavven

    mavven Fire Starter

    Thanks a ton guys. Just over 16 hours and we are now at 198° so it is just about there. Going to let it go to 205°. This is my first butt, my question is do I have to do the whole wrap in towel and put in a cooler. To be honest it's 3:17 est and my girl and I have dinner plans at 7:00 PM so we are probably not going to eat this today. I cooked it before it expired (the sell by date was september 4th) and I also wanted to give it a shot.

    kind of regretting not cooking it sooner in the week, but had to work.
     
  6. chiskip

    chiskip Fire Starter

    You can stop at 198. I've done two butts to just below 200 and they fell apart beautifully when pulled. Also, the first one I rested for only 30 minutes and it was the same as the one I rested 2 hours. Go eat man!
     
  7. mavven

    mavven Fire Starter

    so I can let it rest 30-60 minutes just in the foil, then pull?
     
  8. yes
     
  9. When you cook at low temps like 225 the stall is longer and more pronounced. The old saying applies: "it's done when it's done". Using the crutch helps. Higher temps also help.
     
  10. mavven

    mavven Fire Starter

    Pulled at 4:15 internal temp. of 205° will let it sit in the foil for 1 hour on my patio. I'll post pictures when I open it to pull it. As always, thanks to everyone for all the advice.
     
  11. mavven

    mavven Fire Starter

    I've read that it's hard to get a nice bark in a electric smoker. I sure didn't have a hard time and that's with being foiled. I'm very impressed! I can't believe how great it came out! We used JJ's finishing sauce (that's the picture with the small container) to try it out. My girl and I were skeptical at first, only because we dipped a piece of pork directly in it. After putting it in a squeeze bottle I put just the right amount in the picture below and WOW it is delicious!






     
    Last edited: Sep 7, 2013
  12. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Success!!!! Looks great.
     
  13. chiskip

    chiskip Fire Starter

    Nice work. Agree w/finish sauce, just a bit and it's great!
     
  14. nice looking butts - congratulations
     
  15. mavven

    mavven Fire Starter

    Thanks David!
     
  16. mavven

    mavven Fire Starter

    Thanks Chiskip! You only need a small amount of the sauce, it goes great with pork butt!
     
  17. mavven

    mavven Fire Starter

    Thanks!
     

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