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4 replies

Well this is different... (Plateau)

FM Former Member
I have not cooked but one single porkbutt in my SM025 until now. The first piece I did in it. I know, shame on me. But I have done a ton of ribs and packer briskets. Smiler

Being new to PBs I bought what I thought was one big honking 16.29lb shoulder butt and Sams Club. Upon opening the cryo, I found two approximately 8 lb cuts. Ooops.... I thought, Cool! Now I can throw them in in the morning instead midnight!

So this morning I get up and mop them and apply the rub and get them in at 6:30. Set the Smokette for 250 degrees and go back to bed. Got up at 9:00 to start checking on things and the temp is coming up nicely. Only it just goes right through the 145 - 160 range that I thought it would stop at. Now at 179 and have been for over an hour, so PLATEAU has been hit!

I'm wondering if cooking at a higher temp (I usually run 225 degrees on most everything, but thought 250 "sounded better" for these butts) elevates the plateau temp too?
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M maxqMember
250 is a good temp for butts.

I find they stall around 170ish. Not sure why the plateau is a bit higher vs briskets...just is. At 250 they should be done at the 9 hr mark but don't hold my feet to the fire on that Smiler If you have bone-in butts, they're done when that blade bone tugs free.

Enjoy!

You do know about Smokin's finishing sauce, right?
FM Former Member
Yes these are bone in. And I didn't have the stuff on hand for Smokin's sauce, so it will have to be Head Country for tonight. But I'll be making some of it for the one that goes into the freezer for sure. I'm also going to try that peach BBQ sauce recipe that I spied here this morning. I did mix up Smokin's mop sauce yesterday. I mopped it heavily this morning before applying the rub. I was going to mop it a few more times, but decided against it for fear of softening the bark. I've yet to open the door on this smoke which is my normal, I just don't do it until close to the end. It's smelling wonderful!
FM Former Member
quote:
Originally posted by shadowrider:
...I'm wondering if cooking at a higher temp (I usually run 225 degrees on most everything, but thought 250 "sounded better" for these butts) elevates the plateau temp too?


Plateau is a range, not an exact temp and there is a difference in the size, shape and possibly even the pig. It's somewhere between 160 and 175 give or take. I think you just went through it in the early morning cooking at 250. I'll cook them lower temp overnight, then bump the temp up.
B bigwheelMember
quote:
Originally posted by shadowrider:
Yes these are bone in. And I didn't have the stuff on hand for Smokin's sauce, so it will have to be Head Country for tonight. But I'll be making some of it for the one that goes into the freezer for sure. I'm also going to try that peach BBQ sauce recipe that I spied here this morning. I did mix up Smokin's mop sauce yesterday. I mopped it heavily this morning before applying the rub. I was going to mop it a few more times, but decided against it for fear of softening the bark. I've yet to open the door on this smoke which is my normal, I just don't do it until close to the end. It's smelling wonderful!


I would skip the mopping and any apple juice spritzing recommendations. How do you mop it before rubbing? This is sounding sorta odd.

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