Pork butt stall (185)

Discussion in 'Pork' started by hillbillyrkstr, Jun 7, 2014.

  1. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Hey y'all,

    Anyone ever have a butt stall this high (185 degrees)??? I've had plenty stall, but never this high. Been around 185 for about an hour and a half.

    I'm figuring this is just like any other stall, it just caught me off guard being this late in the smoke. I'm 12 hours in on a 8 pounder.
     
  2. I had one stall at about 179F one time.  It was stubborn butt my shear will overcame it!!! 

    What temp are you smoking it?

    Scott
     
  3. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    It's been between 225 and 245 for most of the time since 10am. I've had it on my mes 40. However I was smoking a whole chicken on my SFB smoker at about 325-350 for a few hours and when I was done with that I took the butt outta the mes and put it on the SFB at about 300-320 for an hour or so.

    Figured the higher heat for a short time might help the bark a bit.
     
  4. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    My shear will is going to over come this stall no doubt! I'm already 12 hours in on a 8 pound butt!
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Hang in there man, stalls...... Them damned stalls !! :biggrin: But big rewards with patience ! :beercheer:
     
  6. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    At 185... Never. However those thing do have a mind of their own.  Your close to finish temp.  If it gets too suborn then toss it in the oven!  No shame in doing that brother.  b 
     
  7. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    It started rising about 15-20 minutes ago. It's up to 190 now (12 1/2 hours in). That's about the time table I was figuring on. I raised the temp about an hour ago to 260ish. I don't want to use the Texas crutch and soften up the bark.
     
  8. geerock

    geerock Master of the Pit SMF Premier Member

    Are you monitoring the temps with the mes probes?
     
  9. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    No I'm using a maverick 733 for both the butt and the internal smoker temp.
     
  10. venture

    venture Smoking Guru OTBS Member

    Pretty high for a stall.

    Never know?  They each have a personal identity.

    Good news is you must be right at the end of the stall.

    Good luck and good smoking.
     
  11. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    It's up to 196 now. Hopefully no more than an hour
     
  12. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Ive pulled em at 195. Let them sit for a bit and ripped them up.  You're done. 
     
  13. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Yeah I just hit 198 and was thinking of pulling it. I've smoked plenty of pork butts but besides the first one (when I didn't know my a$$ from my elbow) a decade ago I've never pulled one before it hit 200.
     
  14. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    I figure I'll give it till midnight (another 45 minutes) and pull it then if it's still not 205. Then an hour or two wrapped and sitting and then the pull.
     
  15. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Alright I pulled the butt at midnight. It was at 201. It sat out for a few while I put away the smoker and all everything else, and then I wrapped it in foil, covered it in a towel, and it's sitting in the microwave as we speak.

    Bout 1/4 after 1 it'll be wrapped for an hour. I'll take some pics and pull it then.

    Thanks for everybody's help tonight.
     
  16. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Stubborned damn butt anyway huh ! :biggrin:
     
  17. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Oh yeah it was about as stubborn as I've dealt with
     
  18. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    out of the foil wrapped rest and ready to be pulled!

    bone pulled out pretty clean.


    bear claw time!!!

    the bear claws ripped right threw it!

    close up Qview!

    after 13 hours I finally get a damn samich!

    a little Carolina style mustard sauce and I'm ready to eat!

    num, num, num....

    Another pork butt done, and the latest stall I've ever had to deal with. Well worth it though. Excellent bark, and really moist. Can't go wrong! It's 2am so I'm gonna finish this samich, and down a few more cold ones before the sun comes up and my wife gives me that "you stayed up all night drinking again look".

    It's Saturday so Drink em if ya got em!
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking Sandwee!!!!!

    Nothing wrong with smoking and drinking all night!!!
     
  20. Damn fine lookin meal! I loves me some pulled pork!!
     

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