Pork Loin Stall on ECB???

fastfusion

Fire Starter

Original poster

Jul 28, 2009

48

10

The "Great Lakes" State

• Sep 16, 2009

• #1

I have a 3# Pork loin on the ECB with Mods, using Stubbs and apple chucks...Looks like I hit a stall at 143 with the remote probe, grate temp has been at 240 for 2 hours. Losing some heat, temp outside is dropping grate temp down to 225... Goal is to finish it on the smoker

Mike in Michigan

 

fourthwind

Master of the Pit

OTBS Member

SMF Premier Member

Mar 12, 2009

1,203

12

Thornton, CO

• Sep 16, 2009

• #2

You will always get a plateau when the fat starts to break down. Usually not a long one in a lean piece of meat like that.. Don't be tempted to raise the temp!

 

fastfusion

Fire Starter

Original poster

Thread starter

Jul 28, 2009

48

10

The "Great Lakes" State

• Sep 16, 2009

• #3

got the grate temp back to 240 but the internal temp has dropped to 138. So i'm guessing patience ???

 

ronp

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Apr 27, 2008

5,433

21

• Sep 17, 2009

• #4

Not to worry, you are past the danger zone. What temp are you shooting for?