First Timer Boston Butt Marathon

Kegoya

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Just got an Ironwood 650 setup and tried a 9 lb boneless Boston Butt as my first cook. Followed recommended guide on traeger site: grill temp 225, probe set to shutdown at 195. Started at 1pm. Temp reached 154 at 10pm so I filled hopper and went to bed. At 6am temp was at 174...far from 195. What to do? Took it off, stuck it in a crock pot on high for 4 hrs then it was done. I calibrated probe with ice water as recommended when I set grill up. Disappointing first time result not to mention 20lbs of pellets used over the 17 hrs. Any ideas what the problem was?

thanks
 

RemE

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These fatty cuts take time, there is a "stall" in the internal temp as the fat and collagen render out. Every cut is different so that's why we go by internal temp and probe feel. I'm cooking two right now and am using a remote thermometer that plots the temp. In the plot you can see the stall. I cooked at 190F overnight and bumped to 200F this morning. At 165F internal temp I'll foil wrap, go to 250F and cook to internal 205F. Then pull and rest in a cooler for 1-2hrs before shredding.
 

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Kegoya

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Thanks for the feedback. Traeger recipe said 8-10 hrs, so thats what I was expecting.
 

Slimpicker

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Thanks for the feedback. Traeger recipe said 8-10 hrs, so thats what I was expecting.
Check my reply to your intro post, that is a guide... not an absolute!! RemE explained it well
 

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