Butt hovered at 152 for hours... - BBQ Central

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Old 12-18-2006, 08:05 AM   #1
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Butt hovered at 152 for hours...

I did my first Boston butt on my WSM w/the brand new Stoker yesterday. Sorry, no pics. Waaaay too many irons in the fire yesterday.

Pit was set to 225. The 7 lb bone-in butt hovered at 152 for many hours... even after I raised the pit temp to 245 in an attempt to get the thing going. I never lifted the lid.

Is it common for a butt to stay at 152 for so long?

By the way, after 9 hours I foiled the butt and within 30 minutes or so the temp started moving up and was at 190 within a couple hours. It turned out very well, tho I barely ate any because it was so late.
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Old 12-18-2006, 08:10 AM   #2
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Every butt is different...when I do my butts I keep the temp in the 245 range...lots of fat in those buggers to keep um moist!

I usually run in to 2 stalls during a butt cook...one in the 160s and again in the 180s.
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Old 12-18-2006, 08:27 AM   #3
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Quote:
Originally Posted by Greg Rempe
Every butt is different...when I do my butts I keep the temp in the 245 range...lots of fat in those buggers to keep um moist!

I usually run in to 2 stalls during a butt cook...one in the 160s and again in the 180s.
I've had them stall / hover at a temp before, but I remembered it being a higher temp. That said, it's possible I had the probe in a pocket that was just reading a little lower.... Who knows.
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Old 12-18-2006, 09:43 AM   #4
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Like Greg said each butt is different. Yes it's normal for butts to plateau and not raise one degree for several hours. It's also not uncommon for them to drop a degree or two during the plateau. Some butts plateau earlier than others. The plateau is a good thing, you certainly don't want to rush it. However, butts are pretty forgiving, so it won't really hurt alot if you needed to rush it to get the food on the table sooner. I don't like to foil butts to rush them due to all the fat, I don't want my meat boiling in it and becoming mushy. If you want to rush the cook, just raise the temps.
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Old 12-18-2006, 09:43 AM   #5
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Temp

Many times the meat will seem to want to stay at about 160-165 forever. This occurs when the collagen (fat) starts to break completely down and render out of the meat. It WILL go up. Be patient.
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Old 12-18-2006, 11:10 AM   #6
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Old 12-18-2006, 12:09 PM   #7
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It's not uncommon for a butt to stall a little early..they usually stall at 165* but can stall earlier...how acurate was the therm that you were using? Like the rest of these guys said around 165* is when the collegen starts to break down..and where the magic happens..most people don't rush this plateau....this is where the tenderness comes from
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Old 12-18-2006, 12:39 PM   #8
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I just did a 6+ pound butt that took almost 14 hours at 225 degrees. I always figure 2+ hours per pound, that's in a Smokin Tex.
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Old 12-18-2006, 02:37 PM   #9
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The 160s stall drives me insane!
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Old 12-18-2006, 02:51 PM   #10
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I have 'em stall in the 180hrs for several hours. Just hang in there
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