Pulled Pork: Temp from 151 to 161 in almost 8 hours


 
J

Jason J

TVWBB Fan
I smoke a lot of pulled pork. I am a little perplexed by this smoke though. I did buy from HEB instead of Sams Club because I wanted a smaller butt. I bought a little over 7 lb butt and after I trimmed some I would say it weighed in around 7 lb. I generally plan of 2 hours per pound at 225. I understand there is a stall involved in pulled pork, but this was is silly.

I put the shoulder on at midnight. I figured 14 hours to smoke or so. I would pull at 2pm, wrap, and wait 3-4 hours for dinner. However, this pulled pork wasa at 151 at 8am. At 3:52pm (almost 8 hours), it has only gone up 10 degrees to 161. Smoker has stayed a pretty consistent 225. This seems way too long for a smaller butt to be stalled. Im going to pull it from the smoker and put it in the oven at 275. I am not sure it will now be ready in time for dinner.

Does this seem way too long to be stalled at that temp?? I double checked with an instatemp thermometer as well.

pulled pork.jpg
 
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I recommend moving your temp probe to a diff place and seeing if you get a diff result. I would not expect a 7lb but to do that either. ...but I cook at a higher temp than that (around 275* for butt). I think the last one I did averaged 260* in the pit.
 
The one thing I get out of cooking at 225 is there is nothing magical happening at those temps. It just takes longer.. Internal temps probes or whatever after 16 hrs was it tender?

Tim
 
Dwain Pannell said:
I recommend moving your temp probe to a diff place and seeing if you get a diff result. I would not expect a 7lb but to do that either. ...but I cook at a higher temp than that (around 275* for butt). I think the last one I did averaged 260* in the pit.
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I actually had two probes in different areas of the meat (see the two different green lines in the graph). Both did the same thing. Also using a third instead therm, it confirmed the readings of the other two probes.

I have since pulled it and put it in the oven at 275. Pork is up to 188. It *should* be done by 7 (in the next hour).
 
timothy said:
The one thing I get out of cooking at 225 is there is nothing magical happening at those temps. It just takes longer.. Internal temps probes or whatever after 16 hrs was it tender?

Tim
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We will find out in about an hour. Just a very odd smoke to be sure.
 
Turned out fantastic. Moist, great smoke flavor, and the rub was yummy. I also made a chiptole honey sauce to go over it.

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Don't have anything to add other then I think that graph is pretty cool! What type of temp control do you use to get something like that?

Also, the plated pick looks amazing! :wsm:
 
Jeff Langer said:
Don't have anything to add other then I think that graph is pretty cool! What type of temp control do you use to get something like that?

Also, the plated pick looks amazing! :wsm:
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I use a HeaterMeter automatic temperature controller that allows me to manage the temp of my smoker, check it from my phone, and graph the smoke. It is home made from a design made by a guy here on the board. More info:

http://tvwbb.com/forumdisplay.php?85-LinkMeter-v2-Homebrew-BBQ-Controller
 
Dave Russell said:
I'd say! What the bark lacks from ovening, from here it looks like the tenderness and moisture more than made up for it!
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It did 16 hours in the smoker and had a GREAT bark actually. Looked black like a meteorite but tasted divine! Too bad I didnt take a picture of it before I pulled it. I just put it in the oven at 275 so it would get done in time for dinner. After 16 hours of smoking, I was nearly out of charcoal and didnt want to light a new batch.

Next I will be trying a cumin, garlic, and lime rubbed pulled pork with a home made mojo sauce.
 
Jason J said:
It did 16 hours in the smoker and had a GREAT bark actually. Looked black like a meteorite but tasted divine! Too bad I didnt take a picture of it before I pulled it. I just put it in the oven at 275 so it would get done in time for dinner. After 16 hours of smoking, I was nearly out of charcoal and didnt want to light a new batch.

Next I will be trying a cumin, garlic, and lime rubbed pulled pork with a home made mojo sauce.
Click to expand...

Sorry, Jason. Black bark doesn't bother me, really. I just read that you ovened and figured you foiled then....and my wife tells me that I need new glasses. Guess that butt had a LOT of fat in it, huh?
 
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