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I mean S L O W. I put a 4.66 lb. pork butt on at 4:30 a.m., on 225, thinking it'd be done around noon. It was only 155 at noon. We went to the local BBQ joint and bought enough pulled pork to feed or guest of 9. At 9:30 p.m., it finally reached 188. Anyone ever had anything like this happen? I know 17 hours is excessively long. I have the SM045 smoker.
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Another thing I've found is that the duration of the "stall" or "plateau" in temp is highly dependent on the weight of the meat. A 6 lb butt can take upwards of four hours or more to come out of the stall and continue heating above 165 or so. Then maybe several more hours to pulling or slicing temp. Padrefan suggests a good insurance plan.

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