I put 2 / 9 pound pork butts on the smoker at 1AM this morning figuring it would take about 1.5 hours per pound at 250 degrees My rule of thumb is to start checking my internal temps after 12 hours, so at 1Pm i take my maverick probes off the grill and put them in the butts. both butts reading around 160 I figure thats about right, should take another hour or 2 to get out of the stall and than another hour to get up to 195 - 200. But no I have only gone up in temp 3 degrees since 1pm. so much for pulled pork dinner. I just went and got some Papa Johns As I am typing I have gone up another 2 degrees to 167, maybe it is starting to come out of it. I have cooked plenty of Butts and this is by far the longest cook ever. and I need to go add more pellets to the hopper again!!
What causes this lag? OAT? Hoppah not acting right? I bet for as long as this has gone on, that will be the best pulled pork.....ever
Sooooo, you're saying your meat is done sweating? That's good. That was a good read-never knew the first thing about it. Go Physics!
Got out of the stall around 7 ish, i than put it in the oven and brought them up to 195. so around 8:45 or so. total cook time was over 19 hours
yep, made for some good sammies at work today for lunch, may have some more for dinner tonight as well. Than i got to get alot of it vacuum packed and in the freezer
Dang it. 18 lbs of meat. The USDA recommends, per day, 5.5 oz of lean meat. So that pork, assuming no water loss from cooking (which I know is false) should last you 52 days!
Assuming I am the only one in the family eating it (not). The vast majority of it is vacuum packed into various different portion sizes (all larger than 5.5 oz) and in the freezer. Highbeam did you get your pellet grill?
I have a man coming up from OR to hopefully buy my tractor on Saturday which will fund my HSA for 2016 and the pellet grill. So no, didn't pull the trigger yet. This nice weather is killing me though. I always find the suggested serving sized ridiculous. Single beef steaks are well over 16 oz each. You can bet your butt my momma taught me to clean my plate.
Not quite sure what a HSA is, but I do wish you luck in the transaction regardless and hope you get that Englander on your deck soon!!
HSA is a health spending account, related to obamacare. Not important to the thread. Please keep up the good work posting your bbq results elder. They are motivating.
WW, that is what was my first thought, poor guy, and then Eric follows with " Anybody stuck in a stall for four hours certainly needs a physic!
That is the best way to handle that stuff. We do that with most large things so we can have it later without a lot of work, or getting something that is quick from commercially prepared foods which tend to be full of fat and salt. We also freeze up portioned baked beans. That and pull pork go very well served together. That shoulder you cooked up looks delicious.
I typically cook my butts in the 275-300 range. I've never experienced a stall, at least not that I've known about. I take them off at 200-205, wrap in foil and a towel, and let them rest for an hour or so. Nine to ten hours for an 8-9 pound butt. No complaints yet. My employer contributes $500/yr to my HSA (health savings account. Not sure if that's the same as what you're talking about). That shows how much the high deductible plan saves the company.
I gotta admit, the title suggested a slightly different content....and with one eye squinted tightly I opened the thread and tentatively started reading. Bottom line is that I guess Elderthewelder's 'butt' WAS in fact really 'in the stall' for 4 1/2 hours !!!! I guess an alternative topic title could've been: Butts Looking Real Good After 4 1/2 Hours In The Stall......
