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Butt stall

post #1 of 6
Thread Starter 

Who has had a butt stall longer than normal? my last butt had a longer than normal stall. Others have posted that they had a longer than normal stall lately. Are the pork butts changing? What is causing this? Is it a leaner pig?

Happy smoken.


post #2 of 6

I guess I have to ask, what's a normal stall? 

post #3 of 6
Thread Starter 
Originally Posted by SmokinHusker View Post

I guess I have to ask, what's a normal stall? 

a couple of hours. at the same temp. but 4 hours at the same temp not moving 1 deg. i'd call that a stall. a long stall on a 7 or 8# butt


post #4 of 6

Yep I've had stalls up to 5 hrs long on an 8-11 lb butts, in the MES40, some have taken 25-28 hrs to get to 200 IT. I did one Memorial Day weekend and only stalled 45 minutes in the gasser. I also live at an altitude of 8750 ft, so cooking times and temps are a bit different.

post #5 of 6

Stalls are a strange beast. Two 7Lb Butts at 225*F one will stall 2 hour one 4+. Stall is mostly related to Moisture Content. Processor Enhanced (Solution added) with stall longer. But Stall can also be affected by Fat content and Collagen content. Though I have never conducted a test, it seems big, fatty, collagen rich Butts from older pigs have shorter stalls then small Butts from young pigs...th_dunno-1[1].gif...JJ 

post #6 of 6

I have only had one butt really stall - I mean for more than an hour or so.  I buy the ones at Sam's and they are usually in the 8-10 lbs range.  However, I told a neighbor that I was cranking up the smoker a few weeks back and invited him to throw something on there if he wanted.  He went to Publix and brought back a 5 lbs butt and picnic that was somewhere just under 5 lbs. 

Did my usual process and temp probed the 5 lb butt - figuring that it would be done first.  Nope.  Even foiled it stalled and took forever to get past 170.  My two 9 lbs butts were at 208 and 210 by the time the 5 lb butt reached 195. 


Maybe JJ is right about younger, smaller pigs.

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