- Jun 12, 2023
- 6
- 3
Hi everyone! I'll introduce myself in the other board shortly, but.....
I have an 8lb pork butt. Trimmed a bit, injected, and rubbed last night. Threw it on my Char Griller offset at 6:30 am. Trying to go hot and fast, so temps have been between 275-300.
At 10am all 3 of my thermometers (calibrated/checked this morning) were reading around 165, so I pulled and wrapped in foil. After an hour back on, the temps were 195ish, and some spots seemed to temp at 205.
I pulled it, added a little sauce, and put it back on, to get to 205. The bone wasn't budging much. Anyway, it's been back on for almost 45 minutes at 280 degrees, and the butt temp is stuck between 180-184 in multiple spots. It literally hasn't broke 184 in a half hour.
Any ideas wtf is going on? Is there a '2nd' stall? The bone is still tight. I'd like to have this done by 1 or 2, but my IT is going in the opposite direction.
Thanks!
I have an 8lb pork butt. Trimmed a bit, injected, and rubbed last night. Threw it on my Char Griller offset at 6:30 am. Trying to go hot and fast, so temps have been between 275-300.
At 10am all 3 of my thermometers (calibrated/checked this morning) were reading around 165, so I pulled and wrapped in foil. After an hour back on, the temps were 195ish, and some spots seemed to temp at 205.
I pulled it, added a little sauce, and put it back on, to get to 205. The bone wasn't budging much. Anyway, it's been back on for almost 45 minutes at 280 degrees, and the butt temp is stuck between 180-184 in multiple spots. It literally hasn't broke 184 in a half hour.
Any ideas wtf is going on? Is there a '2nd' stall? The bone is still tight. I'd like to have this done by 1 or 2, but my IT is going in the opposite direction.
Thanks!