Originally Posted by hmcm
AHi all, Another newbie here. A few of you made mention of "Stalling". What is meant by stalling? Thanks!
Stalling is refering to the portion of the cooking process of a butt/shoulder where the climbing of internal temps of the meat stop, or "stall". There is nothing wrong when this happens. It is the breaking down of the meat inside which doesnt allow it to take on more heat. If you run into this, dont push the temps, leave it alone, it will passs.
And like they said above, a "stall" could last in upwards of 2 hours. On the last 3 butts ive done, each being in the 4 lb range, they never stalled.