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Second stall on my butt....

post #1 of 11
Thread Starter 
We I have never had this happen before.

I put in an 8.5lb. butt yesterday at around 2pm, figured I would add smoke for the first 4 hours and then go to bed. Went to bed figuring I would be waking up around 6am to pull it off and wrap it up but when my 5 year old came in at 7:30am I freaked out thinking I either didn't hear the alarm or my wireless thermometer had died.

When I looked at the wireless it said the food temp was 187 and the smoker was at around 220. Thought that the night air was a little cooler than I thought and the smoking gods wanted me to sleep in a little.

Well now an hour later the temp has dropped on the butt to 184? I double checked with another thermometer and it matched. I have never had a butt have a stall at 160 and then again at the mid 180s, has anyone else had this happen to them?


post #2 of 11
Yea I have had some meat do some crazy stuff you just never know. I have had my meat drop in temps several times you are sitting there watching the thermometer and it goes from 160 back down to 158 and you are thinking what the heck is going on here. Just wait it out man!
post #3 of 11
how close to the bone are you? Ive found that if Im on the bone or really realyl close to it that the temps stall more often. you could foil a bit at this point and bring it up faster if you need to. but I think your fine.
post #4 of 11
Thread Starter 
Well now the temp has dropped to 181... do I pull and wrap in foil now or wait until it reaches 200? This isn't going to be eaten until dinner so no big worries just never has seen this before
post #5 of 11
I would rap but not because temps are falling but because I always wrap mine at 180. cook to 200 in foil.

hows your fire? or is this an electric smoker? hows humidity? whats your rig.
post #6 of 11
Thread Starter 
Sorry about that... I am running a little eletric Brinkman and my temps have been around the 220's for the most part. Live in southern cali and have had nice weather.

I'll give it a little longer and then wrap it I think
post #7 of 11
Are you checking the chamber temp with a thermometer or are you going by what the smoker is telling you?
post #8 of 11
Thread Starter 
I have a gage for the chamber temp
post #9 of 11
Whats the temp at now?
post #10 of 11
I would just leave the butt alone and let it go to about 200 and you will be fine to pull it and you will have some good ole bark to go along with your meat too. Now I have use the foil most of the time but there are alot of folks here that really like a good dark bark on the butts too.
post #11 of 11


Grab a cold one, and relax, and let the meat do what it's gonna do.
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