Pork Butt Morale Support


 
M

m raschko

TVWBB Member
I'm on hour 11 of my 1st pork butt smoke and need a little morale support. Over the last 3 hours, I've actually seen the meat temp drop from 173 to 169. The smoker temp has varied between 215 and 240 over this time.

I know that I should hit a plateau, but is a temp drop normal? It's worrying me.
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Thanks,
-Michael
 
Very normal. You can leave it alone or boost the cooktemp a bit to move it through quicker. Either way is fine.
 
Don't sweat it M, no big deal. Like Kevin said, either leave it alone or boost it up. If it were me I'd open up some vents and let her rip.
 
Michael, there is a technical explanation of why the meat temps drop during stall, has to do with solid material turning to liquid inside the meat. Do a search if you like to find the reason, but as others have said it's all OK, and it will be done when it's done. Use a probe to check for donenes, not temps. Think butter.

Mark
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mk evenson:
Use a probe to check for donenes, not temps.
</div></BLOCKQUOTE>

Yep, the temp's just to let you know if it's even worth opening up the smoker and poking the thing.
 
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