Quoted:
Bought a Boston Butt on sale at Kroger and threw it on the smoker overnight at 7 PM last evening for a planned lunch today. Overnight it stalled at 140 and stayed there forever......it has now been on the smoker for 23 hours and has maxed out at 165 degrees. I've confirmed the temp with two different probes on my wireless thermometer and a separate digital thermometer.
Anyone else ever had a piece of pork that wouldn't ever get up to temp?
I'm heartbroken.
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You should crutch it.
Smoke it for about four hours at 225. Keep it humid. Put it on the smoker cold...As cold as you
can get without frozen. After four hours you can put it in the oven covered in foil or in a roasting
pan with about a cup of fluid inside.
Cook for an overall time of about 12 hours. I love making eastern NC style BBQ and that's the
method I use. Works like a charm. Your smoke absorption rate into the meat falls so rapidly as
to be non cost/effort effective after about four hours.
Just pick up a small butt and try it like I just said. Promise you won't be upset.