Help Getting Pork Butt to 190 Degrees

Hi Tom,
If you read some pork butt 101 or some other discussions here..TIME..is the only advice.
The meat will stay around 170 for several hours before rising.This is when Patience is required as your meat goes through the extended "plateau".It will then continue to climb. For planning purposes,count on between one and a half to two hours per pound. Some on here raise the temp to the max to hurry the time spent in the "plateau". Kathy

I get the same Sam's butt/picnic combo and it usually takes 16 hours or more at 225*. This sounds pretty normal.

Thank you KathyE. It's good to know I'm not crazy, and I'll review Pork Butt 101.

Kathy is right on. You can start butts low, then when they hit that plateau, often as soon as 150*, sometimes as late as 170*, they will even sometimes lose a degree or 2. It is collagen breakdown. You can then crank up all the way and push through faster. I sometimes go as far as 205* on butts to make some tougher old hogs shred easier. 20-24 hours is not unusual for my Smokette.

Tom
Smoked two butts last week, apporximately 8 lbs each. Took 25 hours with my smokett set at 225 degrees to reach an internal meat temp of 192 degrees. Both were great! It just takes time for good Q, it is what it is

Ron

Terrific advice, thanks for sharing!