I've got an odd one going right now. Smoking a 9 lb 4 oz trimmed bone in butt which I cut into 2 pretty even hunks. They have been smoking with hickory splits since 7:30 this morning. There was never really a stall, although the temp increase did slow a bit around 150°F. Anyway, they got up to about 195°F, which for me is just about 3 degrees shy of done and now both hunks are losing IT. The boneless hunk has only dropped a couple of tenths. But the bone-in hunk has dropped a whole degree in the past half hour. Any ideas what that's about?
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Weird temperature response smoking pork butt
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Founding Member
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David E. Waterbury
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Is it possible that the wind has picked up were you are and its causing the temps in the grill to swing wildly?
Just a thought as well, is it from the fat rendering more in one than the other?
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Either your grill temp is not what you think it is, or your meat probe could be too close to the bone.
Can you double check the grill and / or check the meat in different spots with the Thermopop?
I have heard of a second stall in the 170-180 range but have not experienced it. It is strange to see that in the 190s.
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I actually now recall this happening to a brisket once. Stalled out on me just before it was at temps I was comfortable with pulling it at. There was a very minimal amount of fat content and that seemed to be the cause. I moved the probe a few times and it seemed to "reset" my probe and it came out of a "stall"
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Its happened to me just after crutching temps dropped and would not come up.
I upped the heat nothing for the longest time, as MAE247 says move your probe it did finally start to climb for me.
As I remember the meat did have something to do with it, drier than a pop corn fart on pulling.
You couldn't add enough moisture to help that butt.
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I'm going to assume that they're done by the time I'm typing this, but it's never too late to wrap if a butt doesn't want to cooperate.
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Founding Member
- Jul 2014
- 2557
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
Well, I made an executive decision that it was bad probe placement and they are done. So I pulled them, wrapped them and put them in a cooler. Barbara doesn't get home until 7:30. They probed tender all over. I'm fact, they might be over done. But they'll be great. I decree it so!Last edited by Dewesq55; September 27, 2021, 02:49 PM.
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Could be that these butts do not have as much moisture in them as they usually do, so there was less to evaporate to prolong the stall. Also, humidity, cook temp and air flow are all factors.
When it comes down to it, not all pieces of meat are the same. This has happened to me as well.
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