Trouble increasing temps to finish pork butt
- Thread starter JayT
- Start date
Mark Foreman
TVWBB Wizard
If it is at the stall (160 to 170), you can wrap it and finish it in the oven. I’ve done that many times.
I tend to cook pork shoulder at 250 to 265 which will cut the cook time considerably and I find I get a better bark.
I tend to cook pork shoulder at 250 to 265 which will cut the cook time considerably and I find I get a better bark.
Jim C in Denver
TVWBB Wizard
Once you wrap, any source of heat will do.
Kitchen oven works great. And can also double as your holding hot box.
Kitchen oven works great. And can also double as your holding hot box.
BFletcher
TVWBB Honor Circle
If you aspire to reach 300 in your WSM then can you share detail on your current method? But in basic principle, open your intake and exhaust vents and add more already lit coals.
And here is a good source:
https://www.virtualweberbullet.com/operating-tips-modifications/#operatingtips
And here is a good source:
https://www.virtualweberbullet.com/operating-tips-modifications/#operatingtips
Timothy F. Lewis
TVWBB 1-Star Olympian
Just wait, stall with drive you crazy but, just wait. It will be done when it’s finished.
Richard S
TVWBB All-Star
More fuel, more air, less water will all increase temps in most situations.
Prop the side door open. Crack the lid. Add more hot fuel. Open all vents.
Using less water will also help. Start with half a bowl and by the time you get to The Stall a lot if it will be evaporated so you can increase temps easier.
Also, double check your thermometer!
Prop the side door open. Crack the lid. Add more hot fuel. Open all vents.
Using less water will also help. Start with half a bowl and by the time you get to The Stall a lot if it will be evaporated so you can increase temps easier.
Also, double check your thermometer!
Richard Garcia
TVWBB Wizard
How old is your WSM and is it in good shape? I would smoke it at 225F for a couple of hours and finish it in the oven. Also,if it is still under warranty why not give the Weber Folks a call regarding your problem.
Bill D-NC
TVWBB Pro
All good advice here. But the most important is that, once you wrap the butt it will not be able to tell the difference between staying on the smoker or moving into a hot oven. For me, the only reason not to move it into an oven is that you're using the over for other parts of the meal.
BD
BD
I cooked two butts for our July 3 party using a Minion Method start of original K and a pan of room temp water. All vents wide open, meat was stone cold from the fridge. All vents wide open. I checked the lid temp every so often...212, 256, 256, 262, 262, 270, 276...when first butt hit 165*F internal, it got foiled and moved into the oven set to 275*F. Over the next 40 minutes, after the removal of that first butt, the cooker crept up to 290, at which point the second butt had hit 165*F internal and got foiled and moved to the oven.
As you can see, I'm not too uptight about cooker temps, and pork butt is so forgiving it really doesn't matter for a backyarder like me.
But if I wanted to maintain a low temp for a long time followed by a bump up to 300*F, I think I'd lift off the middle section, stir the charcoal to remove ash and assess how much fuel I had left, perhaps have some extra lit charcoal off to the side if I needed to add it, then reassemble and open all the vents to get the temp up, but monitoring carefully so as not to really overshoot that 300*F goal.
But moving it to the oven is a lot easier. Putting it on a small rack in a foil pan then covering with foil works great, the rack keeps the bottom of the butt from sogging out and you can pour the juices in a fat separator and use the liquid to flavor the pulled pork. Yum!
As you can see, I'm not too uptight about cooker temps, and pork butt is so forgiving it really doesn't matter for a backyarder like me.
But if I wanted to maintain a low temp for a long time followed by a bump up to 300*F, I think I'd lift off the middle section, stir the charcoal to remove ash and assess how much fuel I had left, perhaps have some extra lit charcoal off to the side if I needed to add it, then reassemble and open all the vents to get the temp up, but monitoring carefully so as not to really overshoot that 300*F goal.
But moving it to the oven is a lot easier. Putting it on a small rack in a foil pan then covering with foil works great, the rack keeps the bottom of the butt from sogging out and you can pour the juices in a fat separator and use the liquid to flavor the pulled pork. Yum!
Last edited:
Erik Tracy
TVWBB All-Star
Are you using water in the bowl?
Jim C in Denver
TVWBB Wizard
A WSM is designed to make it easy to maintain a low/slow temp.
To increase temp do one or more of the following: no/less water, more lit fuel, more air -- crack door, crack lid, open vents, stir coals, blow on coals (hair dryer, bellows, leaf blower). That's pretty much the tool box.
To increase temp do one or more of the following: no/less water, more lit fuel, more air -- crack door, crack lid, open vents, stir coals, blow on coals (hair dryer, bellows, leaf blower). That's pretty much the tool box.