Pork butt has been on for 8 hrs. Sitting at 166F still.


I know i know. 1st world problems.

Wrap it!

I'm close to doing that. Been hoping it'll push through.

Crank the heat up. That will help and keep the bark from getting soft. I never wrap butts.

Bruce Almighty said:

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Stick it in the oven. It ain't getting anymore smoke.

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That's what I just did.

The WSM was getting low on coals - no reason to add more.

Edit: it had made it all the way to 167. :-|

As a note: can't wait for my fan controller to get here. That should make life much easier.

Double wrap

It's just the stall

I find if you wrap it tightly in foil to prevent space for steam to develop the bark holds.

An 8 pound butt typically takes me longer than a 15 pound brisket.

Ol Jock 99 said:

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An 8 pound butt typically takes me longer than a 15 pound brisket.

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Cuz a butt be thicc

Vernada said:

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As a note: can't wait for my fan controller to get here. That should make life much easier.

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What kind of cooker?

Speaking of low and too slow, I was cooking a brisket at my brother's in-laws ranch near Hunt.

I decided to throw it on around 9p so we could have it ready in plenty of time for lunch.

Things went swimmingly up until about 2a. I set the alarm for 4a to check on things and managed to sleep until 8:30a (damn negroni's).

Meat was at about 100 or so when I was finally able to resurrect the fire.

Ended up being one of my better brisket's actually...just didn't get served until about 4p.

I wrap to keep more fat with the meat upon serving. Don't care about quality of bark, it's getting shredded anyway. Flavor is the name of the game with pork butts.

Good point. I find too much bark actually ruins a good bbq sandwich.

Diggity said:

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Speaking of low and too slow, I was cooking a brisket at my brother's in-laws ranch near Hunt.

I decided to throw it on around 9p so we could have it ready in plenty of time for lunch.

Things went swimmingly up until about 2a. I set the alarm for 4a to check on things and managed to sleep until 8:30a (damn negroni's).

Meat was at about 100 or so when I was finally able to resurrect the fire.

Ended up being one of my better brisket's actually...just didn't get served until about 4p.

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That was the lord smiting you for drinking negronis at a ranch.

I was glamping

Your thermometer is probably broken past that range.