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Posted: 1/18/2015 6:15:04 PM EDT
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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Posted: 1/18/2015 6:17:51 PM EDT
[#1]
165 is perfect for that....
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Posted: 1/18/2015 6:18:34 PM EDT
[#2]
everything from Boston is a little slow....
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Posted: 1/18/2015 6:19:48 PM EDT
[#3]
What temp was the cooker at? I do butts all the time at 350.
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Posted: 1/18/2015 6:21:08 PM EDT
[#4]
Quote HistoryQuoted:
What temp was the cooker at? I do butts all the time at 350. 230 per the usual. It hit a couple spikes at 320 for some unknown reason during the night. |
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Posted: 1/18/2015 6:21:19 PM EDT
[#5]
I have an offset smoker, so the meat never really gets all that hot. Heresy, I know, but I'll often finish meat in the oven.
24 hours of smoke is probably going to leave that one pretty bitter. But at least it was on sale 
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Posted: 1/18/2015 6:22:04 PM EDT
[#6]
Slice it at 165 or finish it in the oven at 350 till 200 then pull it after it rests.
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Posted: 1/18/2015 6:22:21 PM EDT
[#7]
You can pull it from the smoker after about 4-6 hours, wrap in tinfoil, and add some apple juice. Put in oven at 225 to 250. When internal temp gauge says about 180 to 185, pull and finish on smoker to re-establish bark. This will cut many hours. No effect on the taste or texture.
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Posted: 1/18/2015 6:22:31 PM EDT
[#8]
Finish it off in a crock pot. It will be good
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Posted: 1/18/2015 6:23:41 PM EDT
[#9]
Do you have the temp prob too close to the bone?
The Texas crutch is your friend. Meat starts sweating around 160* and that is what causes the stall you are experiencing. Wrap the butt in foil until it hits 180*. |
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Posted: 1/18/2015 6:23:42 PM EDT
[#10]
Your smoker temps had to be dropping below 225.
Did you pull it and wrap it in foil? It needs to hit 195 to break down all of the connective tissue. If you can't control the smoker temps then just pull it and finish it in the oven. It's not going to absorb any more smoke at this point. |
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Posted: 1/18/2015 6:25:02 PM EDT
[#11]
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. 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. |
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Posted: 1/18/2015 6:25:21 PM EDT
[#12]
160 is fine for pork why are you trying to over cook it... USDA says 145 is safe...
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Posted: 1/18/2015 6:26:47 PM EDT
[#13]
Quote HistoryQuoted:
Finish it off in a crock pot. It will be good If you want stew. |
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Posted: 1/18/2015 6:27:18 PM EDT
[#14]
If I can't get the Q up to temp because Wisconsin I apply the appropriate amount of smoke and finish in the oven.
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Posted: 1/18/2015 6:29:05 PM EDT
[#15]
Quote HistoryQuoted:
160 is fine for pork why are you trying to over cook it... USDA says 145 is safe... A Boston but isn't a pork chop. |
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Posted: 1/18/2015 6:30:11 PM EDT
[#16]
Quote HistoryQuoted:
Your smoker temps had to be dropping below 225. Did you pull it and wrap it in foil? It needs to hit 195 to break down all of the connective tissue. If you can't control the smoker temps then just pull it and finish it in the oven. It's not going to absorb any more smoke at this point. Yes sir. Unless you want to sit out and drink beer and listen to the radio for 12 hours, and, have an interactive experience with your cooking.....Smoke it for four hours, then, wrap in foil/put in a covered roasting pan with a cup of fluid (It doesn't matter if it's water or beer or juice....It literally will not matter) and finish it off at 225. |
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Posted: 1/18/2015 6:32:03 PM EDT
[#17]
Quote HistoryQuoted: A Boston but isn't a pork chop. Quote HistoryQuoted: Quoted: 160 is fine for pork why are you trying to over cook it... USDA says 145 is safe... A Boston but isn't a pork chop. |
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Posted: 1/18/2015 6:39:57 PM EDT
[#18]
Why you torturing yourself?
Finish it in the damn oven and try again next time? Unless your trying to make jerky, then just leave it in! |
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Posted: 1/18/2015 6:42:51 PM EDT
[#19]
Quote HistoryQuoted:
A Boston but isn't a pork chop. Quote HistoryQuoted:
Quoted:
160 is fine for pork why are you trying to over cook it... USDA says 145 is safe... A Boston but isn't a pork chop. The art of BBQ is lost on some of these guys 
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Posted: 1/18/2015 6:55:55 PM EDT
[#20]
A little education goes a long way. It's not hard to make a very, very good brisket,
butt, or whatever. You can be as intensive, or non intensive as you choose as long as you have four solid hours to invest. |
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