Hello!
I hope this is the right place to post this, I was smoking a Boston butt a couple weeks ago and it was very hot outside, over 100 degrees, and as is common around where I live it was 100% humidity aslo. The pork really stalled for hours at 160 and even after the stall passed its temperature was only rising 2 - 4 degrees an hour. After 14 hours it reached 193 and I took it out of the smoker. The bark had become quite thick by then so it was hard to test if it was done by using a fork and twisting ( it came boneless so I couldn't use that as a guide), luckily it turned out fantastic for the most part but there was a lean section that dried out pretty bad. I own a broil king smoke gas cabinet smoker and with just the meat and factory water tank it cooked at 260. With extra water I can bring it down to 225 quite easily. I was wondering if the high humidity on the day combined with the extra water made my meat stall so long and slow down its temperature gain after the stall was over? or perhaps it was just a very juicy cut of pork? Is was a Berkshire Boston butt. In future cooks should I use the crutch if it's very humid outside? Or perhaps find a different medium than water to use as a heat sink? I have a needle valve but have not hooked it up yet as I think I'm gonna need it professionally done (propane laws in Canada and all that...) anyways thanks for your time.
Richard.
I hope this is the right place to post this, I was smoking a Boston butt a couple weeks ago and it was very hot outside, over 100 degrees, and as is common around where I live it was 100% humidity aslo. The pork really stalled for hours at 160 and even after the stall passed its temperature was only rising 2 - 4 degrees an hour. After 14 hours it reached 193 and I took it out of the smoker. The bark had become quite thick by then so it was hard to test if it was done by using a fork and twisting ( it came boneless so I couldn't use that as a guide), luckily it turned out fantastic for the most part but there was a lean section that dried out pretty bad. I own a broil king smoke gas cabinet smoker and with just the meat and factory water tank it cooked at 260. With extra water I can bring it down to 225 quite easily. I was wondering if the high humidity on the day combined with the extra water made my meat stall so long and slow down its temperature gain after the stall was over? or perhaps it was just a very juicy cut of pork? Is was a Berkshire Boston butt. In future cooks should I use the crutch if it's very humid outside? Or perhaps find a different medium than water to use as a heat sink? I have a needle valve but have not hooked it up yet as I think I'm gonna need it professionally done (propane laws in Canada and all that...) anyways thanks for your time.
Richard.
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