Hello, following a meat church pulled pork recipe. Have a 6lb butt at 260°f on my smoker. It’s only been there about an hour and a half and it’s already at 127°f on the probe. I know there’s a “stall” but I did not expect it to this close so fast. Should I leave it alone or dial temp a bit down?
Pic is at 1 ish hour mark
by nitekillerz
6 Comments
You are fine, leave as is and continue cooking
I had the same experience first time I did one. The stall lasts a lot longer than you might think, and even after, it’s a bit slower to get where i want it to go than I thought it was going to be.
It’s all good, let it ride. Each degree will be slower than the last and yeah there’s a stall at like 150-170 that can take hours. Don’t panic just let it cook, trust the process. In like 8-12 hours you’ll have an amazing pork shoulder
Its gonna take you about 5 hours to get to where you want to be at that temp. You’re good
Iveen the stall anywhere between 145 and 165. I let it stall and stabilize for an hour before wrapping.
What temp was the butt when you put it in the smoker?
Let is ride these things happen just watch the heat temp and it it starts to get too dark wrap it