I started with a 8 pound pork butt. Here's the data:
10:50 pm (last night) - 215F
3:45 am - raised temp to 225F, meat temp 130
7:30 am - meat temp 150
9:45 am - meat temp 161 (figuring this is the stall)
2:45 pm - meat temp 174 (wrapped with butcher paper to hopefully speed up cooking)
6:10 pm - meat temp 176
About 19 hours in and the temp is not getting about 176
I just pulled it off the smoker and I have checked and double checked temps with my thermopen and my smoke x. I did not use RT probes for this cook.
It seems done. So far it looks like I can pull it and it's moist. I tasted a piece with the bark and it's delicious.
I'm going to take it off the grill now to see what the deal is. I realize this can go 20+ hours, but to have the temp basically stall for about 6-8 hours seems a bit much for an 8 pound piece of meat. The bone does not slide out like it normally would, however, the roast is probe tender all over. I like it pulled. Hubby likes it chunky. We might just get the best of both worlds.
This is what I love about this grill....the experimenting. Fortunately, I got nowhere to go and nothing to do. And I have 4 smoked turkey legs ready to come off the grill as a backup.
10:50 pm (last night) - 215F
3:45 am - raised temp to 225F, meat temp 130
7:30 am - meat temp 150
9:45 am - meat temp 161 (figuring this is the stall)
2:45 pm - meat temp 174 (wrapped with butcher paper to hopefully speed up cooking)
6:10 pm - meat temp 176
About 19 hours in and the temp is not getting about 176
I just pulled it off the smoker and I have checked and double checked temps with my thermopen and my smoke x. I did not use RT probes for this cook.
It seems done. So far it looks like I can pull it and it's moist. I tasted a piece with the bark and it's delicious.
I'm going to take it off the grill now to see what the deal is. I realize this can go 20+ hours, but to have the temp basically stall for about 6-8 hours seems a bit much for an 8 pound piece of meat. The bone does not slide out like it normally would, however, the roast is probe tender all over. I like it pulled. Hubby likes it chunky. We might just get the best of both worlds.
This is what I love about this grill....the experimenting. Fortunately, I got nowhere to go and nothing to do. And I have 4 smoked turkey legs ready to come off the grill as a backup.