Helllllooooo, pitmasters! I haven't posted here in ages, but I still love y'all! Shout out to my buddy Steve B!!! I have a weird one for you. I usually cook my pork butts at 225 in my Z-Grill (Traeger knockoff). (This is why I haven't posted in ages, this pellet smoker is a game changer -- so easy I barely have questions these days. That said, y'all have taught me SO MUCH).
This time, I have a huge butt -- 10 pounds (my actual butt is pretty big, too, but that's a different topic). I have people coming at 4 pm., so I needed to make sure I had enough time and didn't want to wake up at the "butt crack" of dawn (see what I did there?), so I put it on 180 at 10 pm and went to sleep. Woke up at 8 and my big, beautiful butt was looking fine and holding steady at 165.
Here's the dilemma -- it's 9 am. My butt is at 165 and definitely stalled, which is no problem. I have tons of time. Too much time, which is part of the problem/question. Should I:
Thoughts? I've never done it like this before. Of course, I could turn it up and it could stay in this stall for a long time anyway.
Posting a pic to show you the beauty...sending smoky hugs your way.
Cheers, Briana
UPDATE: Based on all your awesome advice (and FAST -- love you guys!), I just turned it up to 225, will finish, wrap, and hold at 130 in my smoker (I need my cooler for drinks!). YOU ROCK. Thank you!
This time, I have a huge butt -- 10 pounds (my actual butt is pretty big, too, but that's a different topic). I have people coming at 4 pm., so I needed to make sure I had enough time and didn't want to wake up at the "butt crack" of dawn (see what I did there?), so I put it on 180 at 10 pm and went to sleep. Woke up at 8 and my big, beautiful butt was looking fine and holding steady at 165.
Here's the dilemma -- it's 9 am. My butt is at 165 and definitely stalled, which is no problem. I have tons of time. Too much time, which is part of the problem/question. Should I:
- Turn it up to 225 (it will cook more quickly and it's super early), wrap it and hold it? How long do you think it's ok to hold it (faux cambro or in my smoker, wrapped and turned down to "smoke" temp, which is like 135?
- Leave it at 180 for longer and buy myself more time (or will it dry out?). And then, logic question -- can it rise above 180 when the smoker is at 180?
- Let it finish, shred it early (so I don't have to do that when guests are here)? (This is going to be a serious workout -- that thing is so big!) Is pulling it so far in advance a mistake?
Thoughts? I've never done it like this before. Of course, I could turn it up and it could stay in this stall for a long time anyway.
Posting a pic to show you the beauty...sending smoky hugs your way.
Cheers, Briana
UPDATE: Based on all your awesome advice (and FAST -- love you guys!), I just turned it up to 225, will finish, wrap, and hold at 130 in my smoker (I need my cooler for drinks!). YOU ROCK. Thank you!
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