Pork butt stalled at 143

[TexLaw]

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.

[lkrfletcher]

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.

[twilliams]

lkrfletcher dont give up after first try. You can do it. What smoker you using?

[lkrfletcher]

PK100, then I switched it to the oven at 10 hour mark.

[twilliams]

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?

[cmartinson]

This post is deleted!

[lkrfletcher]

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]

lkrfletcher smoke at 225, wrap at 160, should easily be done in under 8 hours.

[lkrfletcher]

Tex_77
That’s what I thought too.

[lkrfletcher]

[Chef]

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.

[lkrfletcher]

Chef
https://meatgistics.waltonsinc.com/topic/577/how-to-make-pulled-pork-recipe

This 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]

lkrfletcher Maybe the pork gods were angry at something.

[lkrfletcher]

Moving onto 16 pounds of smoked colby jack.

[twilliams]

lkrfletcher you got a smoke tube for cold smoking cheese?

[lkrfletcher]

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.

[no_eyes_processor]

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.

[gus4416]

I always put the pork butt in around 8 or 9 pm for a 8 pound butt then it is usually done around noon the next day then I let it rest for about a hour then it falls right apart don’t give up it is worth the wait

[KenfromMI]

I’ve done 100’s and they all stall at a difference place and get past at a different pace. I would have foiled it and bumped my smoer up to 250 or 275 degrees and that should help a lot.

[Bob Stehlik]

KenfromMI That’s the method I use. I’ll put the butt in a pan with some beer or apple cider vinegar and cover with foil and bump the temp up 25-50 degrees and it will come out tender and moist in no time.