ARRGGH Boston butt plateau


 
E

Eric Michaud

TVWBB Super Fan
I am doing 2 butts on my Performer and the plateau is killing me. I feel like I am going backwards seeing I don't have a wireless thermometer, pulling the lid every hour to check internal temp and losing precious heat.
Any tips? I have read the plateau length depends from one piece to the other.

I still don't know how quickly the internal temps rise once you break it.I was looking for the link someone posted with kettle temps and internal, thought that would help. Guess I am in the market for a wireless.

Thanks,
Eric
 
depends on yer cooking temp. if yer beloe 250 you need to bring it up to around 300. but meat is not consistant so each has its own time to get done. you need to invest in a remote temp gauge. i got five and still want a few more.
 
I just got a mental picture of 5 probes sticking out of a BB!
icon_biggrin.gif


I cook at 275°, never see the plateau. Uhhh...that's usually because I'm busy <STRIKE>drinking</STRIKE> doing something else.
 
I once cooked 2 9-lb butts side by side and one was done over an hour sooner. They cooked at the same pace until they plateaued at 185. Each butt is different. Buy a couple of remote thermometers and a good cooler.
icon_smile.gif
 
Originally posted by Lew:
I once cooked 2 9-lb butts side by side and one was done over an hour sooner. They cooked at the same pace until they plateaued at 185. Each butt is different. Buy a couple of remote thermometers and a good cooler.
icon_smile.gif
Click to expand...

I did two briskets, and yeah, watching temps was a pain -- espcially since one was on each grate. Now that I have two probes, that's not a problem.

So I completely agree with Lew, if you're going to do two, get the probes. The cooler is for packing the one that finishes first in towels to maintain the heat. (And the cooler is the easy way to make sure things are timed right for a big party -- you just get everything done early and either pull pork when the guests arrive or shortly before. Use a crock pot to keep the pulled pork at a safe temp.)

Rich
 
I have found that foiling can sometimes help get through the plateau. Of course this is of no use to you now judging by when you posted. Hope it came out ok!
 
Thanks for the input guys. I ended up foiling them to get me thru and they came out great. I am definitely picking up a wireless thermometer to make my life easier. Curious if you can use 1 remote for multiple pieces of meat. I will do some research and check it out.

Thanks,
Eric
 
You can break a BB out of a stall if you need to by foiling and/or running the heat up. However, I would recommend that you don't. There's a saying that goes 'The magic happens at 160', meaning that all of the fat is breaking down and that takes time.

If you have a thermometer that has an alarm then set it for 170-175 and leave it alone (and the lid down).

You can roughly plan your cook time by figuring 1.5 hours per pound of meat minus 1 hour. For example if you're going to cook a 8lb BB at 225 then figure (8*1.5)-1= 11 hours. Now that's very rough and you'll want to give yourself at least an hour or two of leeway just to be safe. They all cook slightly different. If you're running short of time then do the foil/heat increase. If you're finishing early then wrap it up and let it rest in a cooler. Have to be flexible.

Russ
 
Originally posted by RichPB (richlife):
The cooler is for packing the one that finishes first in towels to maintain the heat.

Rich
Click to expand...

But if I do that, the beer will get warm and I'll have to walk to the fridge
 
I cook my butts at 225F on my WSM. I am 14hrs into mine with a 5 lb butt with temp at 174. I put it on at 7:30pm last night for tonites dinner. So I just let it ride. It got to 150F in 4 hrs and now 9 more hrs to get from 150 to 170.

I will probably ramp up the temps a bit closer to lunch or sometimes I just finish it in the oven at 300-325F and not waste more charcoal since the smoking part is done.
 
Originally posted by Russ Sylvester:
You can roughly plan your cook time by figuring 1.5 hours per pound of meat minus 1 hour. For example if you're going to cook a 8lb BB at 225 then figure (8*1.5)-1= 11 hours. Now that's very rough and you'll want to give yourself at least an hour or two of leeway just to be safe. Russ
Click to expand...

In all due respect, I've cooked butts for several years now on a couple different offsets, a UDS, and my beloved wsm, and although I'm not a competitor or expert, I think that formula is a good bit off the mark, even if described as "very rough".
icon_confused.gif


I check my therms often, and cooking on my wsm at 225-250* measured at the vent (which seems to be about 15* higher than the top grate), eight pound butts take me more like fourteen hours and sometimes longer. I suspect they cook a little faster in larger cookers with more convection, but I doubt any faster than 1.5 hr. a pound at a true 225*....assuming we're talking about PULLED pork, that is.

The reason I respectfully express my difference in opinion here is that I just don't want someone to start cooking a butt or two at 6 am and think it's all gonna be tender by supper...not cooking at such a low temp. IF you're gonna cook during the day for supper on a wsm, or most any smoker for that matter, I'd suggest keeping the temp up around 275* and remember that the early bird gets the worm. Foiling for a good part of the cook will certainly help to insure it's done in time, too. I must say though that I'm kind of baffled by that formula and wonder if someone came up with that formula for sliced or chopped pork. That's good, too, but not what we call "done" or "BBQ", not here in Tennessee, at least.
wsmsmile8gm.gif
 
I had to break out the Maple Leaf lump I picked up in Montreal last week and decided to do another Butt today. No issues with plateau, only 1 butt on the Performer and a lot warmer than the last time. Getting ready to pull it shortly, pics to follow.

Thanks for all the help,
Eric
 
Can't really speak to what you're seeing for cook times. I've used that formula for almost two years now and all on the WSM, either at home or in comps. I've had some butt's finish faster than that and I've had butts go longer. I guess mileage may vary.

Normally I'll go until the butt reaches 187-190, or more importantly, when a temperature probe slides into the meat like going into melted butter.

Cooker temperature is measured with the probe hanging just under the top cooking grate. That way the probe ends up being between the two meats.

If yours takes longer or shorter, it's all good to me. How a particular cooker runs takes time and practice. I was just trying to give some sort of starting point.

Russ
 
Originally posted by Russ Sylvester:
Cooker temperature is measured with the probe hanging just under the top cooking grate. That way the probe ends up being between the two meats...I was just trying to give some sort of starting point. Russ
Click to expand...

I've never heard of anybody measuring temps in the wsm like that, but the light just went on. I was really perplexed at that formula, but assuming you're hanging the probe below the middle of the grate, I can see how you could get an eight pound butt done in 11 hours, "cooking at 225*".
icon_wink.gif
Thanks!
 
I'm inclined to agree (mostly) with Dave -

That 1.5 hours per pound is probably a good "rule of thumb" to use for where you would START checking to see if it's done or not - but from what I've seen, they generally take longer if your butts/shoulder chunks are in the 7-8 pound class.

On Pulled Pork - I've definitely become a convert to the "It's done when it's done" school of thought. Some really seem to plateau for-ev-er, and some, not quite so long.

If you're cooking for a crowd, I've found that your best bet is to get 'em done early, then foil & cooler them:

Shoot for at least 2 hours per pound, and plan to foil them in a cooler until serving time

Don't just pull them at 185 - they may be "done by temperature", but that's only HALF the story. If you've never done it before, and if time allows - let one go to around 195°F and poke it, to make sure that it's "really" done. I think you'll be pleasantly surprised
icon_wink.gif
 
From R. Hanson post:

"I always smoke to 165*, then finish foiled with 1/4 cup apple juice or white wine in a 350* oven. Using my Weber remote probe/therm in the oven as well...when it hits 190*, I turn the oven off...letting the Butt rest in the ovens' residual heat ..no need to transfer to a cooler etc.."

Hope that helps. I'm gonna try it next time.
 
Originally posted by Tom Barineau:
From R. Hanson post:

"I always smoke to 165*, then finish foiled with 1/4 cup apple juice or white wine in a 350* oven. Using my Weber remote probe/therm in the oven as well...when it hits 190*, I turn the oven off...letting the Butt rest in the ovens' residual heat ..no need to transfer to a cooler etc.."

Hope that helps. I'm gonna try it next time.
Click to expand...

Nice technique Tom.

I cook at 225 with water, no foil, pull at 183, wrap in saran wrap and towel and off to a cooler for 2 hours. I find that going to 190 then a cooler makes it too mushy for my liking. I like it stringy with a little texture not tuna fish consistency.
 
You must log in or register to reply here.

 

Back
Top