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Mega stall.

post #1 of 13
Thread Starter 

Yesterday at 9am I put a butt that had been resting rubbed the fridge for 24 hours into the MES.

225 with apple juice in the pan and pecan/hickory mix in the AMAZN.

1:15 I put the probe in and was at 145...perfect. Reloaded the AMAZN.

By 5pm the temp had not passed 155.

Took the probe out,cleaned it and put it back in. No Change.

158 at 6:30,,watched it drop back to 157!!!

Pulled it and foiled it. 8pm still at 158.

Pulled it out and covered it for 1 hour.

9pm I took the foil off and cut it.Very juicy inside and quite tasty.

I had been doubting the probe readings,but I was wrong.

It just stalled. I will be taking it out of the fridge later to chop  and will take some pictures.

 Any of you had this much of a stall before?

post #2 of 13

It an interesting phenomon the stall,  I bring them through it by stabbing the crap out of it with my big metal carving fork.  Had one person report that did not do it for them, but in 16 years of doing the stabbing I have never had it fail.

 

I want to take a look at th stall posts to see if there is a machine that is more prone to stalls then another.

post #3 of 13

I don't know if I've been lucky or what, but I haven't experienced that type of stall. I've smoked at least 8-10 pork butts that were around 8-10lbs. None of them have ever taken over 10 hours to get to the recommended 205* for pulling. The stalls that I've had haven't lasted more than 1-2 hours.

I'd be curious also, if the type of smoker has something to do with some of the stalls I've read about. I use the Yoder Wichita model (SFB) of smoker. I also use Royal Oak lump charcoal and wood chunks or splits for smoke. 

It would be interesting, as Bbally suggested to do a post where people shared their info on the stalls they've experienced and what method/smoker they used. That way we might be able to figure out if the method/smoker type has anything to do with it or if it's just one of those things that just happens.

post #4 of 13
Thread Starter 

The temp held good all day.

The only thing that was not the same as the last 6 successful butts was the ambient.

Below freezing the entire time.

Didnt seem to have much effect on the smoker tho.

post #5 of 13

2 hrs is about the longest stall i have ever had on a butt.

That was in my MES.

 The longest brisket stall was close to 3 hrs and that was on my NB sfb.

post #6 of 13

I have often thought about the stall differing from one smoker to the next.

I have had major stalls in my GOSM on all my butts but not my reverse flow. Maybe its a moisture thing related to using a (water type smoker)

I am doing a full load this weekend including 2 butts at around 9lbs each. I will take some notes.

post #7 of 13

2 hrs is also about as long as I've had stall wise. I'm no scientist but it stands to reason that heat is heat and the stall should have nothing to do with the cooker. Its been said many, many times regarding butts that each one is different, different fat distribution and content and so many variables.

post #8 of 13

I have been having longer stalls that I am used to for briskets and butts. I used to smoke a brisket (12lb) in 9 hours and now 16 hours to get to 185*.

 

Butts were 12 hours and now they are 16 hours from (8lbs to 10lbs) for the butts to 195*. 

post #9 of 13
Thread Starter 

Interesting comments.

This particular butt had a very small chunk of bone.

Unlike the others that had a bone that ran the width of it.

Oh well, hope this doesn't happen again this year.

post #10 of 13
Quote:
Originally Posted by smokinstevo27 View Post

2 hrs is also about as long as I've had stall wise. I'm no scientist but it stands to reason that heat is heat and the stall should have nothing to do with the cooker. Its been said many, many times regarding butts that each one is different, different fat distribution and content and so many variables.



The cooker affects the heat in many ways.  It convective properties, the amount of free air circulation, the flow of the heat energy.  These are all affected by cooker size, shape, draft, and damper.  You are correct the meat has an affect as well.

 

But so does the cooker.  Modeling the Infrared energy will let you know why every reverse flow I build has a convex radius in the heat plate.

post #11 of 13
Quote:
Originally Posted by SQWIB View Post

I have often thought about the stall differing from one smoker to the next.

I have had major stalls in my GOSM on all my butts but not my reverse flow. Maybe its a moisture thing related to using a (water type smoker)

I am doing a full load this weekend including 2 butts at around 9lbs each. I will take some notes.



Water activity appears to be a big factor, along with the radiant energy and how it couples to the meat.  Using my infrared camera it is possible to see the water activity in the meat.  But I still cannot make the math model it.

post #12 of 13

I always seem to get a stall too, but only for 2 hours  I just now plan on it lol

post #13 of 13

Thats way over my head but interesting. I was just thinking hypothetically if you had the exact same temp in 2 different cookers? But I guess food does turn out different taste and texture wise based on the cooking method. That must be pretty cool seeing your food through an infrared camera.

 

Quote:
Originally Posted by bbally View Post



Quote:
Originally Posted by smokinstevo27 View Post

2 hrs is also about as long as I've had stall wise. I'm no scientist but it stands to reason that heat is heat and the stall should have nothing to do with the cooker. Its been said many, many times regarding butts that each one is different, different fat distribution and content and so many variables.



The cooker affects the heat in many ways.  It convective properties, the amount of free air circulation, the flow of the heat energy.  These are all affected by cooker size, shape, draft, and damper.  You are correct the meat has an affect as well.

 

But so does the cooker.  Modeling the Infrared energy will let you know why every reverse flow I build has a convex radius in the heat plate.

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