First smoke.....14 hours and only 183 degrees.....???

[G man]

Doing a butt.  Was in brine for about 30 hours.  230 on temp gauge.  Using a thermo pro or whatever therm with probe. 

After 4 hours it was 140.  Now, 14 hours in, temp is only 183.  Size of butt about 8 lbs...  Only opened once to put in a rack of ABT's.  How much more patience will I need till 195?  I"m hungry!

 

[DivotMaker]

Let it get to 188-190, and it will be fine.  Sounds like it should be coming out of the stall...no worries, time is a little long, but not uncommon.  Always allow 2 hrs per pound.  One more tip - no need to brine that long!  12-13 hours is plenty for a butt; may be a little saltier than it should be.

 

[jcboxlot]

Pull at 190 and let it rest, you'll be fine!

 

[NDKoze]

Sounds about normal to me. Hopefully you can wait. Your patience will be rewarded.

 

[G man]

About 15 hours and it hit 188.  Wrapped and rested for about an hour.

The ABT's were top notch, and a great way to kill some time.

The pull was so easy.  I do think the meat came apart easier than ever.  And I could definitely tell it was much more moist on the inside.  Also seemed like a bit less grease or slime than usual.  (I"m sure that might be more due to the shoulder, but time will tell.).

Easy setup, easy cleanup...  Looking forward to more smokes. 

 

[swthorpe]

Great to hear, G Man!  Boston butts turn out really well with the SI smokers, but the stall can cause panic when it seems like the temp will never rise.  Waiting it out, though, will lead to great results!  While my butts typically run in the 1.5 hour/lb, we have seen examples on the forum of butts taking much longer.  I always allow 2 hours/lb, and it if finishes early, it just gets to rest longer.

 

[bigbassnutt]

I had one that approached 20 hours to get to temp, still turned out great.

 

[DivotMaker]

The pull was so easy.  I do think the meat came apart easier than ever.  And I could definitely tell it was much more moist on the inside.  Also seemed like a bit less grease or slime than usual.  (I"m sure that might be more due to the shoulder, but time will tell.).

Both of those due to 1) good low & slow cooking, and 2) good low & slow cooking without it being in a pan!  The rendered fat drips out, and the meat is tenderized by letting it work its way through the stall on its own.  I never have a "greasy" pork butt!