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Old 06-10-2017, 12:57 PM   #1
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Pork butt smoking temp.

What temperature do you usually smoke a pork butt at? How do you overcome the stall if you use lower temps (225-250)?

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Old 06-10-2017, 01:00 PM   #2
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Originally Posted by mozart View Post
What temperature do you usually smoke a pork butt at? How do you overcome the stall if you use lower temps (225-250)?
We smoke it at 225. The only way past the stall is more time I haven't had that problem, though.
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Old 06-10-2017, 01:10 PM   #3
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I aim for 225ºF-250ºF for smoking butts. GG is right. It just takes time. I've made pork butts in the oven as well. Same thing-it takes time to get past the stall.
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Old 06-10-2017, 02:38 PM   #4
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+1 with GG and Andy. I do shoot for an IT of 198 to 205 F for pulling.
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Old 06-10-2017, 03:11 PM   #5
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OK thanks. So no one wraps their meat at the stall or raises the temp to help get past it?
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Old 06-10-2017, 04:14 PM   #6
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On the smoker, I aim for 250, but it fluctuates. No problem, pork butt is very forgiving.

Around 200 IT, I wiggle the blade bone around. If it slides out with minimal effort, I call it done.Then I wrap it, and toss it in a cooler until I'm ready to serve. It will hold like that for hours. If the meat doesn't want to let go of the blade, let it cook longer. It seems every butt has its own perfect temperature.

You can try to fight the stall, if you enjoy frustration, or just let it ride. I just assume it is going to stall, and don't worry about it. Remember, when your butt is done, you can wrap it in foil, put it in a cooler, and hold it until eating time. I've had it burn my fingers after two hours in the cooler. So, start your cook early to account for the stall.

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Old 06-10-2017, 05:11 PM   #7
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Originally Posted by caseydog View Post
On the smoker, I aim for 250, but it fluctuates. No problem, pork butt is very forgiving.

Around 200 IT, I wiggle the blade bone around. If it slides out with minimal effort, I call it done.Then I wrap it, and toss it in a cooler until I'm ready to serve. It will hold like that for hours. If the meat doesn't want to let go of the blade, let it cook longer. It seems every butt has its own perfect temperature.

You can try to fight the stall, if you enjoy frustration, or just let it ride. I just assume it is going to stall, and don't worry about it. Remember, when your butt is done, you can wrap it in foil, put it in a cooler, and hold it until eating time. I've had it burn my fingers after two hours in the cooler. So, start your cook early to account for the stall.

CD
My problem/concern is cooking a 9 lb but for company and wanting to eat at 4-5pm. There is no way it will be done if I put it on at 7 or 8 in the morning and then need to let it cook through the stall, and then rest for a couple of hours. I realize there are devices one can buy to allow the temperature control necessary to put it on at night and just go to bed, but that is a lot more than I am willing to pay for an occasional butt.
I have read that the stall is caused by evaporation, and that some just wrap the butt at 150 or whenever it stalls, and others suggest just moving up to 325 degrees at that point if you want a crisp bark.
So I'm asking because I figured you guys/gals would know if either of those work.
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Old 06-10-2017, 05:48 PM   #8
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I had a Pitmaster IQ120 temperature controller on my Weber Bullet, and it worked great, but you will still have to start before dawn, and add fuel once of twice.

I'll say it again,start too early, and if the butt gets done too early, wrap it and put it in a cooler. If your butt is done early, no problem. If it is done late, you are screwed watching the sides get cold and dry. Butt does not HAVE to rest a couple hours. It can, but doesn't need to. It won't dry out like something like brisket will.

You can raise your temperature to 300, or so, but watch out. That internal fat needs time to render, or you'll be eating sliced pork instead of pulled pork.

Start early, finish early, drink beer until you are ready to eat.

CD
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Old 06-10-2017, 07:56 PM   #9
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I'm not sure you are feeling me, Casey. An 8 lb butt that take 1.5 hours/ lb to cook will take 12 hours. If I want it cooked and rested even for 1 hr by 4 pm, I would have to start it at 2 am (1 hr to start the fire and get the temp right, 12 hours to cook, 1 hr to rest.) I won't be a lot of fun if I've been up since 2 when my company arrives.


Let's try this another way. Is it possible to cook a butt to 150 the day before, and finish it in the oven or smoker the next day?
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Old 06-10-2017, 08:49 PM   #10
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Cook your butt completely and pull it before the day of your gathering. When it's time to eat, reheat it with some BBQ sauce if you like and serve. No one will know the difference.
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