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Why is my loin stalling?

post #1 of 9
Thread Starter 
I am smoking a 9 lb pork loin for the husker game tonight and it's sitting at 140 right now and for the last hour and a half. i didn't expect a stall because the lack of fat and marbling in the meat so I am a little nervous of the meat drying out. I am going to slice it thin with a slicer and put it in onion soup after it is done so I'm not too worried about it drying out. but i'm just wondering if it's normal for a loin like this to stall.
post #2 of 9
That's a pretty big loin but one hell of a long stall.
Did you try readjusting the probe in the meat?
post #3 of 9
hopefully its stalling much like colt will do tonight and hand tebow the heisman in the process
post #4 of 9
Thread Starter 
Ya I've readjusted it a few times and get the same temp. Not sure whats up I've had these stalls on butts and briskets but never on a loin.
post #5 of 9
Not sure if it will work but did you try turning off the thermometer and turn it back on?
post #6 of 9
If you checked it in a few places and your smoker is running at proper temp I would say if you have another probe try that or change the battery in yours, sometimes a low battery can cause them to misread.

If still reading the same I would just ride it out, same temp in many places I guess it is just in a bad stall. I have had loins stall before but not for that long, then again I never smoked one that large either.
What temp are you bringing it to?
post #7 of 9
I was going to say the same thing as fireitup. Is it a digital probe or mechanical? If mechanical, is it calibrated? Sometimes those stalls just happen, but that does seem longer than normal. Same thing with the therm on the smoker. Is it one of the mechanical ones that come with most smokers? ( or do yo have a duel digital probe unit). Maybe thats reading higher than it actually is?
post #8 of 9
Thread Starter 
I'm going to take it to 155 and in the little time I have posted this the temp in the meat has gone up 4 degree's stall is over. HOPEFULLY! Or I'm gonna have to go Suh on it's A$$.
post #9 of 9
I would check it in a few places in the meat and if it is true just wai it out. You have a themrometer in it so it not getting any hotter. You should be fine and with it for now. You might want to lay a couple of strips of bacon over it till it does get done so. But you will be pulling it soon anyway so I would just wait it out and see.
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