Pork butt stalled at 143
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10 hours into my low and slow pork butt. Set to 200 . Internal is only 143. I’m gonna take it out of the smoker and into the oven and turn temp up to 250. If it burns, it burns. I am so over this. Ten hours for a 6lb butt is ridiculous at 143. I’m not gonna run this thing all night, if it ain’t ready in another 4 hours. Into the trash it goes.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to lkrfletcher on last edited by
lkrfletcher Not an uncommon temperature to stall at. I would cover it with foil and bring temperature up to 225’F . It is at the point that the connective tissue is turning into sugars, which is what makes good pulled pork have that sweet flavor.
Every pork but is different. I have place 40 in my smoker, and some need to cook almost 4 hours longer than others. Will of the smoking gods. LOL
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
Why 200? What are you smoking it on?
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I agree that’s about the right temperature for a stall, but 200F is pretty low to set a pit at. I agree with Chef that 225F is more like it, and 250F isn’t way out of the question (but I wouldn’t go hotter than that). I also don’t have a problem with wrapping one.
Yes, times can vary from butt to butt.
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Been at 250 for 4 hours and still not even close. That’ll do it. I am pretty good at the little stuff, not worth a d**n on the bigger stuff. I better stick to snack sticks and cheese. I’m callin it. 4 am to 8pm is ridiculous… I’ll leave the butts and briskets to you experts.
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lkrfletcher dont give up after first try. You can do it. What smoker you using?
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PK100, then I switched it to the oven at 10 hour mark.
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lkrfletcher and im assuming you had it on the 1250 watt setting? What was the outside temp? Which that really shouldnt have had an influence a whole lot with the PK. How familiar are you with this machine, maybe just a setting error?
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This post is deleted!
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to twilliams on last edited by
twilliams
Yeah I had everything set correctly. Outside temp was around 40. It justs takes a very long time. Not sure the juice is worth the squeeze. -
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to lkrfletcher on last edited by
lkrfletcher smoke at 225, wrap at 160, should easily be done in under 8 hours.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to Tex_77 on last edited by
Tex_77
That’s what I thought too. -
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to lkrfletcher on last edited by
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to lkrfletcher on last edited by
lkrfletcher Lots of variables involved. Did you allow the meat to come to near or at room temperature before smoking? Might want to calibrate the thermometer 32’F in an water/ice bath and 212’F in boiling water ( or adjust for the boiling temperature depending on altitude.
Above all, don’t get discouraged. Good pork but is worth the learning curve. Some variable will show up.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to Chef on last edited by
Chef
https://meatgistics.waltonsinc.com/topic/577/how-to-make-pulled-pork-recipeThis is what I followed.
Had both a meater plus probe and a Weber i-grill in the meat and in ambient ( I wanter to compare them side by side) -
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to lkrfletcher on last edited by
lkrfletcher Maybe the pork gods were angry at something.
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Moving onto 16 pounds of smoked colby jack.
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lkrfletcher you got a smoke tube for cold smoking cheese?
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to twilliams on last edited by
twilliams
Nope. I just use the PK100 on low temp. It’s looking good. Another hour and it will be done. I’ll send a post. -
lkrfletcher I am by no means an expert. I would have bumped the temp on the pk100 to about 225. I’d spray the butts with apple juice after wrapping them in foil. I use the grill eye pro and set a target temp and drink beer or take a long nap. They should eventually be done and the closed foil with the apple juice will keep them from drying out.
