Quote:
Originally Posted by CatinKS
I need some advice on using my Smokey Mountain Weber. I broke it in with a pork butt on the bottom grill and a precooked ham on the top. I had a remote temp monitor with 3 probes and achieved 140 internal temp on the twice smoked ham and pull off after 2 1/2 hours. I continued to cook the pork butt with a smoker temp between 225 - 240 most of the day. The internal temp reach 148 after 5 hours, but stalled at 151 after 7 hours.
I took the walk of shame and put in in my oven to finish cooking trying to get an internal temp of 195. Do I need to cook at a higher temp next time. Any Smokey Mountain experts wish to provide me some insight.
Thanks\
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I don't cook on the WSM, just my Weber kettle, but some thoughts:
Nothing wrong with your setup or the heat you were running if you were able to keep that constant temp. I don't run any higher than 250 on a butt. You just hit the stall is my guess. Pork butt is gonna have a stall sometime throughout the cook where the temp just doesn't move, sometimes for an hour plus.
As far as putting it in the oven, there's nothing wrong with that. It's my understanding that the meat won't really take any more smoke on after it gets to roughly 160 anyhow. What you're gonna miss out on is that deep, crusty bark. But it's a worthwhile trade at times.
I've pulled many a butt at the stall, wrapped in foil and finished in the oven. Sacrifice the crust for the ease of cooking in your oven set at 250.