Pork butt stall (185)

kwkk · Jul 13, 2014

Foam, thankyou for the input.its not so much what I wanted to do ....I had 7 hrs.on it.to much time for overnight in the oven.my mistake was starting it to late.next one ill plan better.

kwkk · Jul 13, 2014

20140713_173558.jpg

kwkk
Jul 13, 2014

The butt came out awsome.7 hrs. on the trailmaster.covered it.put it in the fridge.pulled it at 6 am .oven at 225 for 8 hrs. In a pan covered and water / apple juice base.you be the judge...

20140713_173604.jpg

kwkk
Jul 13, 2014

hillbillyrkstr · Jul 13, 2014

The claws worked great jaikun! Decent price on amazon so why not? Lol.

hillbillyrkstr · Jul 13, 2014

It was a late stall for sure aceoky. But it came out great! Thanks.

hillbillyrkstr · Jul 13, 2014

Those look great smoke bros! I didn't foil mine during the smoke cause I wanted more bark.

hillbillyrkstr · Jul 13, 2014

I've never stopped a smoke before the meat was done and refrigerated until a later time and finished the cooking process kwkk. I'm not calling you out for being a "sissy" or anything else for not being able to stay up to finish. I'm just worried that there might be a bacteria issue with that. Scares me a bit.

Looked great though! Glad it came out good! In the future give yourself 2 hours per pound as a high end ballpark time and you should finish early!

hillbillyrkstr · Jul 13, 2014

Hey Foamheart glad to know I helped you out by taking your stall this time! But they say giving is better than receiving so I'll be glad to give you my next stall! Enjoy it! Lol!

kwkk · Jul 14, 2014

No problem.I am a sissy in bed by 10.bacteria is a legit concern.

darkmatter · Apr 25, 2020

Thanks for this thread! New smoker and my pork butt stalled at 161, came through fine and stalled again at 181 for almost 2 hours. It just started climbing as I was reading this thread.

noboundaries · Apr 25, 2020

6 year old thread, but good info. It isn't unusual to see 2 or 3 stalls after the initial stall, especially at 225-250F chamber temps.

darkmatter · Apr 25, 2020

Well, 16 hours. It was a grind, but I didn't panic, your all's advice and other info on this forum git me through! Thanks again for the help.

noboundaries · Apr 25, 2020

Great looking meat!

Dsaltzz · Jun 12, 2020

hillbillyrkstr said:
Hey y'all,

Anyone ever have a butt stall this high (185 degrees)??? I've had plenty stall, but never this high. Been around 185 for about an hour and a half.

I'm figuring this is just like any other stall, it just caught me off guard being this late in the smoke. I'm 12 hours in on a 8 pounder.

Im going through the exact same thing as we speak. 8lb on since 3am consistent at 225 235 and it stalled at 185 for over an hour. Im just sitting here waiting at this point as per what everyone else on this thread said. I dont want to wrap so ill impatiently wait and see what happens. Thanks for this thread gave me something to read while i wait and know im not the only one

noboundaries · Jun 12, 2020

225-235 chamber temp, and meat at 185, is only a 40-50F difference. What you're seeing is kind of a mix of a stall and the physics of heat absorption. The closer the two temps, the slower heat is absorbed by the meat. You can bump up the chamber temp to move things along with zero impact on the final results. I often finish butts in the smoker, unwrapped, north of 325F.

Pork butt stall (185)

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