boston but questions

[electricshaman]

Hey everyone,
put the butt in last nite at 12am,  it is 2pm on sunday and the IT seems to have stalled out at 171 degrees.  Curious if and when I can remove the butt and ftc it.  I planned on keeping it  in until the IT hits 180-185.  But seem to be running out of time.
Any tips are appreciated

[classicrockgriller]

That's the connecting tissue breaking down and releasing water .

people call it a stall

Is normal and wait it out

[electricshaman]

thanks classic,
i figured it was doing its thing.  the it already started to move with in the last 15 mins.

[classicrockgriller]

Hey everyone,
put the butt in last nite at 12am,  it is 2pm on sunday and the IT seems to have stalled out at 171 degrees.  Curious if and when I can remove the butt and ftc it.  I planned on keeping it  in until the IT hits 180-185.  But seem to be running out of time.
Any tips are appreciated

Butts are very unpredictable due to fat content, age of the porker, etc.

Some of the members here recently have gone over 24 hrs to get Butts to an IT of 190*

What is your Cabinet temp?

[FLBentRider]

I have four in that  started at 2000 last night.

One is in FTC, the others still getting 205F heat.

[electricshaman]

205 degrees steady since 12 am sun

[Gizmo]

When do you need it done?
If you need to speed up a bit, increase the cabinet temperatures.  A taboo here for most folks, but 250 or 260 degree cab temp will speed up the time if needed.
Most home oven cooks will use 350 deg when they make carnitas or a non-smoked version of pulled pork and do just fine with a 3-4 hour cook but then they are also typically using a braising liquid and in a pot to help keep moisture in the meat.

[electricshaman]

need it by 6 pm central time,  the it is at 175 right now

[squirtthecat]

Go ahead and bump it up.   You won't hurt anything..

Next time, just allow ~20 hours cook + 2 hours of FTC - just for some wiggle room.

[Habanero Smoker]

If your cabinet temperature was 200 - 205°F, another reliable test is the fork test. I only take my butts to 175°F, and they pull easily and are tender. Stick a two tong fork in it, and gently twist. If it pulls apart it is ready. When pulling just discard any fat.

[electricshaman]

hey everyone,  the butt turned out fantastic.  fed about 15 people.  used the mr browns rub and the vaunted vingear.  it was amazing.  man thanks to all that helped me through my first butt.  i have pictures, not sure how to  up load them,  i know i am the fng. 

[classicrockgriller]

hey everyone,  the butt turned out fantastic.  fed about 15 people.  used the mr browns rub and the vaunted vingear.  it was amazing.  man thanks to all that helped me through my first butt.  i have pictures, not sure how to  up load them,  i know i am the fng. 

Congrats! Sounds good for everyone!

here's the link to help with your pics.

http://www.susanminor.org/forums/showpost.php?p=768&postcount=11