How long should plateau phase last??

DK

At that temp you are most likely in the plateau. It could take anywhere from 1-4 hours in the plateau and there is no way of knowing in advance how long it will be.

You will know when it has broken out of the plateau when the temp starts climbing relatively quickly rather than a slow creep or no increase at all (sometimes the temp will actually drop a little in the plateau).

Patience and a brewski will get you through it.

I have an older model 100 with new panel on it. When vending, I can put on a bunch of butts on about 10 to 11: PM, next AM done and in hold pattern ready to pull--I use 230 for 7 to 8 hrs.
That's how mine works. All units might perform a bit different, but there probably pretty close, with same conditions.

DK, if dinner is late, chalk it up to experience and plan accordingly next time. Some folks crank it up to 250* when it is determined to be in the infamous plateau, some just let it ride. The important thang is to not succumb to the urge to open the door or take it out and put it in the kitchen range on 350*. LOL Right now I have the inexplicable urge to say, "it's done when it's done". Let that puppy ride to 195* and you will be a happy camper. I promise.

Hello, DK.

I recently purchased a 008 myself, and appreciated the questions you recently posted, as they similar to many I had. So you've done it again!

I started with a turkey and some fish last weekend, and tried my first pork shoulders this weekend. I put them in at 10:00 last night, and figured they'd be done by mid-day today. Didn't work that way!

Took until 5:30 (19.5 hrs) for the top one to hit 177 (while the bottom one measured 202). Had the dial set to 225 until around 1:00 this afternoon, at which time I cranked it up to 250. Two pieces I cooked were about 7 lbs each. TO be honest, they started climbing so quickly, I was initially afraid I'd have to get up very early in the morning to take them off. My "plateau" must have taken about 10 hours to break! I must say they did come out quite moist and tasty. However, 19.5 hours seems like an awfully long time to me...


So when did yours finish?

Regards

Larry

In my smokette, I plan on a 7.5 lb'er taking 16 hours...minimum at 225.

I've had them go 19 hours also. Never had one go much lower than 16 hours.

Rather finish early, wrap in foil and paper, then into a cooler and let it sit for a couple hours. Don't cut your time too close!!!

Good luck,
C'Nooga

Welcome to the forum, chingachook. I hope you enjoy your time spent here. You will learn to love the little 008 workhorse!

No 2 chunks of meat are alike, as you found. I am curious if you used 2 different remote therms in each shoulder and if so, were they both placed into the meat similarly. The top of most smokers is usually hotter than the middle or bottom. Did you end up leaving the top one in longer to pull like the other, or go ahead and take it out and slice?

You folks are great about responding to us newbies so quickly - thanks very much! I was reading older posts after commenting earlier, and see that there are a number of references to shoulders taking 16 hrs or more, as well as climbing up in temps rather quickly initially. I should have read more before I started...

Thanks, GLH - I did use two different therms, but to be honest, I only assumed the hotter one was the lower of the two. Also I believe I was pretty much in the middle of each piece, but I don't know if I was near the bone or not. Don't recall ever cooking one of these cuts before... Most of my experience is with a grill, or otherwise mainly turkeys and fish in water smokers.

I took both pieces off at the same time (figuring it would take too long to get back up to temp anyway). I pulled both - couldn't tell much of a difference in them - the bottom one seemed to fall apart a bit easier and likely was less fatty. However I imagine that could just be a difference between the pieces.

I look forward to learning a whole bunch with all of the helpful folks on this forum.

Your assistance is very much appreciated!

You are very welcome sir. We all help each other here.

A reasonable temp for pulled pork is anywhere between 190* and 205*, depending on the meat. For slicing butts, I have gone to anywhere from 165* to 190*. I love me a nice sliced butt sammich!