​​​ ​​​ ​​​ So I smoked my first Boston Butt yesterday. Cut it in 2 pieces, as I (a) didn't have time to do a whole butt, and (b) wanted more delicious bark. Set up the snake method the night before, and dry brined with sea salt (what I had on hand). Made a semi-MMD (ground rosemary didn't arrive in time), and started at 7:45 AM. Windy day, so I had some issues trying to keep the temp steady. I hit the first stall at about 157, Hung there for about 2 hours. Then when it hit 183, it stalled again for another hour. Now I should add that I had to add more coal after it had been there for about 30 min's. Has anybody had this happen to them before? I told my wife that it was just a stubborn pig, lol. I pulled it off once it hit 196, and it turned out great, but it was a 12 hour cook on something I thought should take about 8. The total weight on the butt was 6.75 Lbs, and I would guesstimate 3 and 3.75 on the 2 pieces. Any ideas/suggestions?
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First butt, 2 stalls
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What temp were you cooking at? Pigs can be stubborn (as can cattle ). They are however very forgiving and I wouldn't be at all adverse to cooking a butt at 275 or better. They will still sometimes, do as they please and they are done when they are done. Good idea to always give your cook more time than you thing you will need. Way easier to "hold" the meat than hold back a hungry crowd...
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Agree with HorseDoctor starting early and having to hold is soooo much better then dealing with hungry folks. Yes, have seen multipal stalls on one hunk of meat.
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Yep. As mentioned above, it jus' so happens that some pieces of meat are jus' ornery, an recalcitrant!
Multiple stalls certainly ain't unheard of...
Ya' done good, an' learned some new things, here, to help ya' plan yer next cooks...
Btw, yer pics ain't made it here, to Kansas Territory... leastwise, not yet.Last edited by Mr. Bones; October 18, 2017, 03:53 PM.
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My first boston butt cook stalled twice also...I didn't think it was ever going to get to temp...Since then I have only had one other cook stall twice...But I also wrap most of the time now which helps with the stall issues.
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I’m sure the results were great! I’ve had two stalls. No biggie. 12-hours seems normal for a 225F cook on a PB.
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Also, as mentioned elsewhere, cuttin' hunk in half doesn' apparently do a whole helluva lot to accelerate cook time; it does provide more available surface area to brine, rub, smoke, season, etc., though.
Two halves of a PB are still ~ th' same thickness, an' will take remarkably near as long to achieve desired probe tender, or IT...
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