3.2 pd pork butt. Smoked at 225. Actually started a little hot. Should take five hours? Why am I only at about 175? Bit of an ongoing theme for the past ten years I’ve had an Egg. I have opened to spritz every now and then. Looking for someone to explain why the timing never works.
by mgidaho
2 Comments
Should take 5 hours is exactly what never happens. It takes as long as it takes…
You’re likely seeing the “stall,” on low and slow cooks the butt will sweat and evaporation holds the temp at 175~ for a while I’ve had a 3 hour stall on a 10lb before.
You can up the temp and it’ll power through the stall, you can also wrap it in foil (I find this alters the bark in a manner I don’t prefer)
Edit: And every cut of meat cooks different, hell even the same cut cook different sometimes.
[amazing ribs](https://amazingribs.com/more-technique-and-science/more-cooking-science/understanding-and-beating-barbecue-stall/)