- Mar 26, 2009
- 35
- 13
Something I have always wondered about - I have done a few shoulders (and other larger meats like deer ham) over the last couple of years. I have had some come right up with no appreciable stall as temps come up, while at other times, I have had stall after stall - or one LOOOONNNNGGGG stall that I never thought would break. And in comparing "notes" with each experience, I cannot find a common thread. I do know that meat that is right out of the fridge often takes longer to start the climb, but otherwise - there seems to be no correlation between weather, outside temperatures, sun, rain (well - rain can cause the smoker's temp to be hard to regulate - really tough for a smoker at 180-200 to get the meat to that temp!). So - is there some great wisdom out there about what brings about such stalls?
This comes up, as I hit a stall today on the pair of shoulders on the smoker right now - hung up at 160, finally, after about 1.5 hours, it came up to 180 and has slowed again (but this is more normal - smoker is at 260). Has been on about 7 hours now. They are both starting to get pretty dark, so may have to foil a bit if things go on a lot longer.
This comes up, as I hit a stall today on the pair of shoulders on the smoker right now - hung up at 160, finally, after about 1.5 hours, it came up to 180 and has slowed again (but this is more normal - smoker is at 260). Has been on about 7 hours now. They are both starting to get pretty dark, so may have to foil a bit if things go on a lot longer.
