Need some advice quick

Sounds like the old plateau to me. Don't fall off.

Sounds like you haven't opened the door much. They say that's a good way to slow things down.

Let us know if you get over the hump!

It sometimes helps to push up your temperature to 250 if you want to move it through the plateau faster.

I personally have smoked butts at 225 for 12-14 hours at that approximate weight. I think you are seeing the plateau. Also please note that on a CS ita takes about an hour for the thing to recover each time you open the door.

Thanks folks. After I relaxed a bit I did a search for "plateau" in the archives. Lo and behold, you are all right on the mark. Luckily I don't have anyone waiting to eat. I'm hoping for lunch tomorrow.

Since that's the case, Belly Buster, do you see any reason to kick the temp up. I mean if I'm willing to wait to top the hump, will I gain anything by Increasing the temp?

Once again, Cookshack forum folks are the best around. This newbiw really appreciates all the help.

Hook

The slow heat is allowing you to break down the collagen,without cooking away your moisture.

If you have time,I'd just leave it alone.

Got it.

Will leave it alone. Really looking forward to lunch on Weds.

No need to bump up the temp. Happy eating!

Let us know how thing turn out Hook. Looking for a good report!

Did my first butt in my Smokette 008 yesterday.

It was about 6# with the bone in and I planned on getting it done in 8.5 hrs @ 225.

Between hours 5 1/2 and 7 it just sat at 166.

I turned it up to 250 and by hour 9 it was only 177.
Well, it was 9:00pm and the family was hungry so I took it out.

Bark was good, some parts were just starting to pull, but by and large it was just a smoked pork roast instead of a BBQ butt.
It was completely cooked and edible but just not BBQ yet.

Oh well, next time I will allow plenty more time.

At least I know I'm on the right path....

BTW, I rubbed it with French's Deli mustard first then with the Cookshack Rib Rub. Thinned the Cookshack BBQ sause with a bit of water and warmed it up - everybody liked it, particularly my trusty hound.

Should have added that I tried some maple.

For those baseball fans out there, Sam's Bat (maker of Bonds' maple bat), is located here in Ottawa. My kid plays ball and has bought bats from him too. I stopped by and asked for a discared chunk of maple to play with in the Smokette.
Well, the guys were great and gave me a box of cut up bat blanks that look like 2" thick pucks, each conveniently weighing 2 oz !!
I put two, (4 oz total), in with the butt along with 1 oz. of apple chips and a charcoal briquette.
Nine hours later there was still a bit left, even of the briquette !

The flavour was nice and smooth - I will likely stick with maple.
I found both hickory and beech too strong.

Howdy John,

I'm not recommending this as a usual practice,but this might help speed the cook.

If you find that the butt is not finishing in time,when it hits about 170� foil it,put back in at 250�.

If there is time,after you hit your temp,you can unfoil and go back on the pit to firm up the bark.

If all else fails,foil it and put it in the house oven at 300� and it will finish quickly.

Good morning folks,

Well, Wheelz, the report is "terrific." Maybe not the best pork ever made, but certainly the best I've ever made.

The plateau started at about 170 and lasted about 3 maybe 3 1/2 hr. I took all the good advice and just sat back and let her go. The butt on the bottom-most rack took 11 hr and 15 min. The one on the top-most took 12 hr almost to the minute. I guess you'd expect that with one being closer to the heat than the other? I used 3 oz of apple for the smoke. Mopped with vinegar, oil and cider. Rubbed with Southern Succer (sp?) from Smoke and Spice. Yummy!!

My wife brought home some "Dreamland" sauce from AL when she was there last month. It is just amazing with the tender, juicy, pulled good stuff I just made.

Couldn't have done it without all your help. I thank you from the bottom of my stomach.

Hook