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Just Started And Having Trouble

post #1 of 8
Thread Starter 

Hello Everyone!


This is my first post and I just wanted to clarify/ask a few questions.


So the last few smokes that I have done have been a bit weird. I have been very confused about the stall. I am currently smoking a 4-5 lb. pork butt. I started at 11:30am and it is now 6:20pm. The pork butt is at about 165°F. I thought it stalled at about 155°F, so I wrapped it in foil. Then is saw the meat go to about 165°F and I thought the stall was over so I unwrapped it. The meat IT proceeded to stall once more at 165°F. I have a 18.5 WSM, I use a River Country thermometer for the smoker temp, and a Thermoworks Thermopop meat thermometer to tell the IT of the meat. Will somebody please help? I am beginning to feel quite frustrated, as this has been happening for my last few smokes.



post #2 of 8

Sometimes they stall for 5 or 6 hours.


What temp is the smoker running at?



post #3 of 8

Keep the meat wrapped until the final temp has been reached for the length of time to make it tender....    Let it cool wrapped in towels for a couple hours...   ONLT THEN will you unwrap the foil from the meat...

post #4 of 8
Edit: ^^^ what Dave said biggrin.gif

If your concerned about the stall. Throw it in a half pan with a little apple juice and foil.
Once I pan it I would just leave it ride until it's probe tender or you get good bone wiggle.
Usually around 205 degrees.
post #5 of 8
Thread Starter 

I was running the smoker 250 to 275.


Thank you all for your help!

post #6 of 8
That's the same temp that my smoker likes to run. The stall can begin anywhere from 150-165*. It depends on the density of the meat and the amount of connective tissues. Once it gets to the stall, I wrap and add about 1/2 cup of apple juice. (1/4 cup should be enough for your size butt). The apple juice helps with the moisture and the acidity helps with the tenderness. Leave it wrapped until the IT is about 200-205*. Take it out and wrap in towels or a blanket and let it rest in a cooler for at least an hour. This allows the juices to redistribute into the meat.

Good luck and good smoking, Joe
post #7 of 8

You can either wrap it in foil as others suggested or ride it out unwrapped, me personally I like to ride it out unwrapped for better bark. But I know I'm gonna be running for at least 12 hrs. sometimes as long as 18 depending on the piece of meat and what it's like inside. 95% of the time I'm right around the 12-14 hr. mark, but every once in a while I get one that goes longer.


Best of luck, hang in there!



post #8 of 8
Looks you're pretty much covered by all this great advice. So I'll just add my personal preferences.

Pork butt is my all time favorite. I smoke it at around 235 to 260* until it stalls. Then I foil and leave it be til the IT hits 205*. Then I unfailing, ripe a goodly sized piece off for supper, and leave the rest cool til after the meal and pull it.

I don't worry too much about the bark softening while foiling. The coleslaw on the sammy gives it lots of crunch. LOL.

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