During the stall.....

Discussion in 'Pork' started by smokinjb, Oct 2, 2015.

  1. smokinjb

    smokinjb Newbie

    What do you do during the stall? I am smoking a pork shoulder and in the past hour only gone up in IT 3°. Sitting here watching TV and drinking a beer as I wait to hit 205° IT
     
    Last edited: Oct 2, 2015
  2. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    just drink another beer...
     
  3. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    What is the temperature of yout smoker and what is the temperature of your meat?
     
  4. vibe

    vibe Fire Starter

    That's the only thing to do during the stall, or cook in general for that matter 😉


    Sent from my iPhone using Tapatalk
     
  5. smokinjb

    smokinjb Newbie

    Smoker is at 230 and IT is 158. Just waiting it out and got curious what the rest of the smoker crew does during the stall.
     
  6. Stop watching it and it will begin to rise quickly.

    Like watching water trying to boil, nothing happens until you walk away. 
     
  7. stickyfingers

    stickyfingers Smoking Fanatic

    Wait.
     
  8. smokinjb

    smokinjb Newbie

    lol i have plenty of tv shows on the DVR to watch and a fridge full of beer
     
  9. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    What's a "stall"? I cook at 300°-325° and the internal temperature climbs steadily until the butt is done. An 8 pound butt take 7 hours or less, which is enough time to drink your fill of beer.[​IMG][​IMG]
     
  10. smokinjb

    smokinjb Newbie

    nice...this shoulder is for tomorrow so it can cook all night if it has too
     
  11. smokinjb

    smokinjb Newbie

    about 10 hours and its at 166°, looking good. smoker is keeping temps right at 230 even tho its 57° outside
     
  12. stickyfingers

    stickyfingers Smoking Fanatic

    Me too.
     
  13. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    "A watched pot never boils"... I used to think I had stalls sometimes until I started using my dual probe temperature logger. When I analysed the data afterwards it turned out that there was not actually any "stall" but just a steady decrease in the rate of temperature rise as meat temperature approached the chamber temperature. One time I had two temperature probes in the cooking chamber and because of the heat gradient they were both showing different temperatures - the one near the lid was several degrees higher than the one on the cooking grate. When the graphs were plotted using the lid temperature (which showed a higher temperature) it looked as if there was a definite stall - but when plotted it against the grate temperature it looked like a good steady increase with the rate decreasing as the two temperatures converged. My "stall" turned out to be more perception than reality.
     
    rogan likes this.
  14. heubrewer

    heubrewer Meat Mopper

    Sleep. I mainly smoke overnight
     
  15. I put mine on about 9 pm and its ready about noon, 1pmish. At 65 I just can't drink that long any more!!
     
  16. gditys

    gditys Fire Starter

    Step 1 Open beer

    Step 2 Drink beer

    Step 3 Repeat steps 1 & 2
     
    generalee likes this.
  17. roched11

    roched11 Newbie

    1 hour--that would be 3-4 beers if I was waiting---lol
     
  18. patg

    patg Meat Mopper

    I usually use that time to start a fire in the pit, grab a chair, turn up the music and have a couple cold ones to celebrate doing what we all love.
     
  19. laxinfish29

    laxinfish29 Newbie

    This at 225?
     

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