Edit: https://pitmaster.amazingribs.com/fo...nd-only-at-189
https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/porknography-ribs-pulled-pork-ham-etc/922228-first-butt-semi-fail-22-hr-for-7lb-butt-feedback-would-be-appreciated
Looks like a mundane issue? Crutch and crank the temp to 250-275f?
Hi all,
I live in Colorado and have seen this before a couple times before when smoking a small partial brisket (7-8lb? and no crutch) and was targeting a 203F meat temp. Those times I simply pulled the meat at ~190F as it was dinner time. Good dinners but I wonder if it just needed more time. I scheduled about 2h per pound this time for a 10lb bone-in pork butt.
Primo XL Grill, both D-plates in, Fireboard thermostatic controller and meat thermometer, Kingsford charcoal with 3lb of hickory and apple chunks scattered in the charcoal, 10lb pork butt dry brined (1/2tsp/lb) for ~4h, Memphis dust rub, went on at 7pm last night. We were under a high wind warning last night and my grill temp went up to almost 300F shortly after midnight and then slowly dropped overnight back to 225F by 7AM. The meat slowly and steadily climbed overnight, plateaued at about 6AM at 190F, dropped a couple degrees, and has hung there for the last four hours now.

Chemically, water boils at a *lower* temp here, ~204F IIRC so I’m not clear what’s happening, i.e. stall or something else.
So the question is do I:
A. just pull it at this 190F plateau?
B. crutch it and wait?
C. crutch and crank the Primo to 250-275F?
C. leave it and wait? (Wasn’t planning to serve it for another 3-4u h)
Happy Super Bowl Sunday - be safe.
Current appearance
https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/porknography-ribs-pulled-pork-ham-etc/922228-first-butt-semi-fail-22-hr-for-7lb-butt-feedback-would-be-appreciated
Looks like a mundane issue? Crutch and crank the temp to 250-275f?
Hi all,
I live in Colorado and have seen this before a couple times before when smoking a small partial brisket (7-8lb? and no crutch) and was targeting a 203F meat temp. Those times I simply pulled the meat at ~190F as it was dinner time. Good dinners but I wonder if it just needed more time. I scheduled about 2h per pound this time for a 10lb bone-in pork butt.
Primo XL Grill, both D-plates in, Fireboard thermostatic controller and meat thermometer, Kingsford charcoal with 3lb of hickory and apple chunks scattered in the charcoal, 10lb pork butt dry brined (1/2tsp/lb) for ~4h, Memphis dust rub, went on at 7pm last night. We were under a high wind warning last night and my grill temp went up to almost 300F shortly after midnight and then slowly dropped overnight back to 225F by 7AM. The meat slowly and steadily climbed overnight, plateaued at about 6AM at 190F, dropped a couple degrees, and has hung there for the last four hours now.
Chemically, water boils at a *lower* temp here, ~204F IIRC so I’m not clear what’s happening, i.e. stall or something else.
So the question is do I:
A. just pull it at this 190F plateau?
B. crutch it and wait?
C. crutch and crank the Primo to 250-275F?
C. leave it and wait? (Wasn’t planning to serve it for another 3-4u h)
Happy Super Bowl Sunday - be safe.
Current appearance
Comment