Smoked butt

[Skinner]

Newbie out of Canada. i smoked two butts on the weekend (8.5lbs ea.) i put a rub on it 24 hrs prior to smoking. i smoked with Apple and Pecan in the Bradley 6 rack digital smoker. smoked for 14 hours with a temp ranging between 225 / 240F. i could only get the meat up to 162F internally. i have read it needed to be 190F. the taste was great, but it was a little tough still. would bringing the butts to the lower racks closer to the element work better? the leftovers (next day) we put into a pan on the bbq with bbq sauce and cooked it for about 1 hr at 300F and it was great, fell apart like it should have done the day before. Any help or suggestions would be great!!!!   

[Tenpoint5]

What you encountered is what is commonly known as the "Stall". This is when the majic is happening in your butt. The collogens that hold the meat fibers together are turning into gelatin during this time. This allows the meat to be pulled into pulled pork. The meat will stay at this temp and may even drop until it is done converting everything. Then the IT of the meat will start climbing again. It could take and hour or it could be 4 hours it all depends on the pig. In short you didn't wait long enough before you pulled the meat out of the smoker. It is not uncommon for some butts to go in the 18-20 hour range.

[KyNola]

I actually had one go 26 hours!

[squirtthecat]

I actually had one go 26 hours!

Ditto.   Stubborn pig.

[Skinner]

Thanks for the feedback Tenpoint5. this makes a lot of sense. i was feeding 20 people so the pressure was on. next time i will start the night before.first time with the butts!!! will let you know how the next one goes.

[DTAggie]

Patience Grasshopper!!!! I Mean Skinner

[ghost9mm]

Skinner...if this happens again where you doing a butt for pulled pork, and your running out of time to service your guests there is no sin to pull it out of the smoker and take in your wifes oven to finish..I've done it, and wrapped it in foil and it came out fine...it still has the smoke flavor and it pulls real easy...

[Smokeville]

Skinner...if this happens again where you doing a butt for pulled pork, and your running out of time to service your guests there is no sin to pull it out of the smoker and take in your wifes oven to finish..I've done it, and wrapped it in foil and it came out fine...it still has the smoke flavor and it pulls real easy...

I do this all the time. I usually do 6 butts that are about 4lb each. After 8 hours or so in the smoker, I transfer 3 to a roasting pan, add a bit of apple cider vinegar and put the lid on. 300F or so and keep checking the IT. You don't actually have to check the thermometer -- you just wiggle the bone. Then I do the other 3. After they rest, they pull with ease and they taste divine.

Regards, Rich