<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scott Ulrich:
Also, I've been stuck at 174 degrees on the meat probe for a couple of hours. The butt feels extremely tender when placing the probe and I usually go by feel with ribs and other meats. According to the Mr. Brown recipe, I need to get up to at least 190. I know about the plateau with briskets, is this just the same thing?
It's only an eight pound butt, it's been in for eleven hours with 250 at the vent, I know it could take up to sixteen. Just wondering if it's normal for a butt to stay at one temp for so long. Last thing I want to do is overcook it. If the bone pulls cleanly, is it ready?
Thanks. </div></BLOCKQUOTE>
You're at the plateau. Be patient. For butts, I use the internal temp as the indicator. If it's around 195 and the bone pulls nicely, you're good to go IMO.