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Stall

post #1 of 3
Thread Starter 
Damn stall.

Last summer I raised a couple pigs. I home brined ham out of several parts including today's piece. It's the larger half of a hind quarter. I have had it smoking over oak at 220 for about ten hours and it won't get past the stall at 154. The thermometer hasn't moved in about two hours. We are all drunk and hungry but I won't compromise. It must reach correct temp before I open the lid.
post #2 of 3

What you want to do with it, pull it?  154 is fine for smoked ham!

post #3 of 3

I'm not the most experienced, but when troubleshooting these types of problems it seems checking thermometer accuracy is #1, after that thermometer placement. And as Pops said 154 is fine! 140F is enough for ham. 

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