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Quick stall ?

post #1 of 4
Thread Starter 
Smoking a 10lb butt of Brinkman trailmaster le. Royal oak lump, apple and pecan chunks. I am wondering specifically about stall Temps. I was reading a lot today and 165 to 170 for the start of stall. Today I hit 154 after 3 hours. It lost 4 degrees then took another 2-3 to get back to 154. My question is, why did it stall so early? Cooking Temps 225-240. Thanks so much!
post #2 of 4

I think, if your pit temps are regulated, it may have to do with a particular piece of meat you are working with or how it was handled prior to hitting the pit.

 

I have seen early stalls and late stalls.

 

In my experience, 154, while lower than usual, is not the weirdest stall I have seen?

 

Good luck and good smoking.

post #3 of 4

Yes, it stalled.  I've had butts stall as low as the high 130s.  The 150s isn't unusual at all. 

 

Why did it stall so early?  Who knows.  Beef and pork stall.  I suspect lamb does too but I've never smoked lamb.  Poultry, never seen it happen.  The stall is the muscle sweating and that particular muscle from that particular animal just stalled early. 

post #4 of 4

I like to do my pork butt at 275 or so, as it minimizes stall time, speeds up the whole cook & I don't have to sacrifice ANY of that delectable bark. 

 

TW

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