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southern indiana | You hadn’t rendered all the fat yet it takes awhile once you hit the “stall”. Usually creeps right on up after that. I cook a hundred or so buts every few months everyone brings them over and I run a large stick burner reverse flow smoker. It just takes time to get through the stall. Some butts do it quick others take a while.
I pull mine at 198 degrees and let them rest in a cooler always perfect.
Edited by benelli 6/23/2025 14:45
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Pork Butt
