The stall

Former Member

The 1st butt I smoked was good, a slicer, but not great. This weekend, I learned a little more patience. The butt stalled out at 160 degrees for several hours. I bumped the heat as recommended in the forum to 275 to get over the hump, for an hour. The probe temp then slowly started to climb again and I took the temp back to 225 for the rest of the smoke. Wow. This 8lb pork butt was so good, I can't believe it. I have never had barbecue as good as this, anywhere. Cookshack spicy sauce is better than anything we have ever made ourselves or purchased at the store. Thanks again to all of your help in the forums as continue to loook to all of your help as I become a backyard pit master.

4/1/109:29 AM

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pagsMember

Glad it turned out so great. It's almost expected with these smokers.

The pork butt will plateau for several hrs. as it renders fat and collagen. It will then begin to climb in temperature on its own without having to increase the smoker temperature. It will take a little longer at the lower temp setting, but I wanted to make sure you knew that it will take care of itself without interceding.

4/1/1012:44 PM

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Former Member

Thanks for posting, we forget some of the common issues, good to be reminded of them.

As Pags says, the plateur is a function of meats that have a lot of connective tissue, collagen, that has to be broken down.

Brisket is another.

It will usually happen in the 160 to 170 range and takes as long as it takes, it's not something you can calculate.

But once it's out of the plateau, it will rise quickly towards finishing temp.

4/1/101:02 PM

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