significance of the plateau temp

Warning "smokin'" post ahead (that means LONG post for you new readers), just some random thoughts since it looked like you were needing more information.

Maybe it's symantics. A Plateau vs. a Stall.

Did you like it, were you happy with it at the temp you pulled it? How many butts have you cooked? I've cooked a lot and they can all have their differences.

The Butt plateau is in the 160's. It's based on food science and how the various parts of the meat are reacting to the chemical changes going on caused by heat.

I think you're Type A is showing That's not bad being a type A, but it just needs to be recognized in BBQ. Low and slow isn't just applicable to our BBQ, but to us as we're cookin' I know because more than once in life I've been a type A.

I've never seen a plateau that high. But that doesn't mean that the butt isn't just sitting on a temp -- basically stalling. The temp of the smoker has a lot to do with how fast it climbs. As it gets closer to the temp setting of the smoker it will stall on a temp.

Don't over process or over think it. Butts are simple. Put it in and let it cook. It's done when it hits whatever your target temp is. If you play the Type A game, then you start trying to analyze all the details of each temp and there are too many variable to discuss in a forum post.

I can't guarantee success for anyone if you're trying to cook this like a cake. In competitions, I'll have briskets finish anywhere from 185 to 205. BIG variation. Same with butts. I'll have some pull perfect at 185 and others need 205. I can pull two butts both at the same temp and one will be dry the other perfect.

That's why it's an art, not a science AND

It's done when it's done

Hope that helps.

Smokin'

hmmmmmmmmm....I keep learn'n something new here everyday! How can I tell when the butt needs to be pulled at 185 or 205? ....that would be the question.

1. It's it a "bone in" then grab the bone and twist. If it comes out clean it's done.

2. Like brisket, use the "poke and prod" method. Take an instant read thermometer and poke the meat and see how much resistence. If it's like warm butter, then you're probably close.

3. Practice, practice, practice.

Smokin'

I will remember that.....I think that had I not payed so much attention to specific posts and more so to others I would not have asked the question or applied the process.

Also the first time to cook anything is always the time you learn the most. So in order to have perfection you must first have failure...or you run the chance of learning nothing.

Thanks Guys I feared most likely it was the type A showing. Being a retired design engineer I need to not be quite as analytical as I used to be.
Dave / Rhino

quote:

Originally posted by Rhino:
[qb] Thanks Guys I feared most likely it was the type A showing. Being a retired design engineer I need to not be quite as analytical as I used to be.
Dave / Rhino [/qb]

Nah, don't worry if you're a type A. Q'in will help with that. It just can't be rushed. It's just that no two pieces of meat are exactly alike, so you just can't "process" them like a cake recipe.

Get the basics down and just learn to adapt. That's what makes a true Q'er, knowing how to adapt when something goes off target...and it ALWAYS goes off target.

Thus the saying:

It's done when it's done