Announcement

Collapse
No announcement yet.

The Plateau

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • The Plateau

    Hey friends,

    I have some butts on the smoker they hit "The Plateau" of 158° about an hour and a half ago.... smoker set at 225° when should I start to worry they won't start to climb?


    Thanks in advance,
    YMH

    Yoder YS640 Comp
    MES Plate Warmer
    AMZNTS 12"
    AMZNPS
    Maverick ET-732

  • #2
    No need to worry, theirs no magical time limit... When the connective tissue starts breaking down good the temps will start to climb.. I have seen them go 1 hour to 4 hours.. I try to run my Okey Joe around 250°
    Ken


    I Should Have Been Rich Instead Of Being So Good Looking

    Comment


    • #3
      They WILL climb, but if you get really worried, you can always crank up the heat a bit and that won't hurt a thing.
      Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
      My best asset however is the inspiration from the members on this forum.

      sigpic
      @SmokinJim52 on Twitter

      Comment


      • #4
        I put a nice buffer in for rest time 4 hours.... still has me pacing fiance giving me the look. party is at 5 hopefully pulling by 6
        YMH

        Yoder YS640 Comp
        MES Plate Warmer
        AMZNTS 12"
        AMZNPS
        Maverick ET-732

        Comment


        • #5
          Just hit 160° 2 hour plateau thanks guys!!
          YMH

          Yoder YS640 Comp
          MES Plate Warmer
          AMZNTS 12"
          AMZNPS
          Maverick ET-732

          Comment


          • #6
            All is well! sit back and relax!!
            Brian

            Certified Sausage & Pepper Head
            Yoder YS640
            Weber Genesis
            Weber 18.5" Kettle
            Weber Performer
            Misfit # 1899

            sigpic

            Comment


            • #7
              2 hours aint bad at all...Good things going on during that time and if ya didn't foil em then you're only increasing the smoky flavor...

              Don't forget to show us the outcome...We love pics
              Craig
              sigpic

              Comment


              • #8
                225* is kinda low for butts, and usually doesn't render the fat as well, leaving some stringy, gooey, jello like stuff inside. Might want to bump the temp on the oven up a bit....
                Once you go Weber....you never call customer service....

                Comment


                • #9
                  Originally posted by IrishChef View Post
                  225* is kinda low for butts, and usually doesn't render the fat as well, leaving some stringy, gooey, jello like stuff inside. Might want to bump the temp on the oven up a bit....
                  good to know thanks IC
                  YMH

                  Yoder YS640 Comp
                  MES Plate Warmer
                  AMZNTS 12"
                  AMZNPS
                  Maverick ET-732

                  Comment


                  • #10
                    When I pull I just pick out all that stringy, gooey, jello like stuff. Who wants that stuff in there sammy not me.

                    PBC Drum Smoker
                    Bradley Digital 4 Rack
                    THE BIG EASY INFRARED TURKEY FRYER
                    Miss Piggy Smoker
                    Sedona SD-9000 food dehydrator

                    Comment


                    • #11
                      2 hours is no problem. 2 days is a problem.
                      MES 30"
                      A-Maze-N pellet smoker
                      Weber 22" kettle
                      E-Z-Que rotisserie
                      Weber Smokey Joe
                      Big Weber Gasser
                      Cracker Smoker
                      UDS

                      Comment


                      • #12
                        At 225-230° I've had them "stall" for 5 hours PIA! Seems to be a bit smoother at 250° or so....much!
                        Mark
                        sigpic


                        "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                        Smoked-Meat Certified Sausage Head!

                        Comment


                        • #13
                          I think the plateau ages you more than a teenage daughter I've paced a trail in the carpet waiting and worrying. But it seems to always work out
                          sigpic
                          Weber 22.5 kettle
                          Smokin in the Smokies
                          Here's to swimmin with bowlegged women.
                          Jerry

                          Comment

                          Working...
                          X