stall
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Half pig smoke fail!
I'm so disappointed and confused. I started a half kunekune pig (160lb live weight, so the half is maybe 60 lb of pig) at 6 this morning and the temp was steady 225-250 for 9 hours flipping it every 3 hours. Smoke was solid and steady. At 9 hrs cook time I brought the temp up to 300. Friends...- Rockinova
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- fail half pig stall
- Replies: 1
- Forum: Blowing Smoke Around the Smoker.
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New to smoking meats - Stall problem?
I've had my Masterbuilt 30" electric smoker for 3-4 weeks. Last week I made pork shoulder and this week I made a smoked corned beef (~pastrami). Both times the stall shocked me and I don't know if I am just not getting it or if there is something wrong with the smoker. The Pork shoulder hit the...- Eves
- Thread
- stall
- Replies: 14
- Forum: General Discussion
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Wrapping hasn't broke stall
I am doing first brisket in a long time. It is in the 15-16# range and took about 8 or 9 hours to stall at 143 cooking between 230 and 240. I wrapped in butcher paper about an 90 minutes ago and it has only moved to 147 and has stuck there for 30 mins or so. When I wrapped I raised the temp to... -
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Does altitude affect "stall" time?
Hi all, I'm new at smoking meat and have run into an issue. I have a GMG pellet smoker that seems to do a good job but twice now I have run into the dreaded "stall" issue. Once with pork shoulders and most recently with a brisket. In both cases the meat reached just shy of 200f and then...- dennisst99
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- brisket pork shoulder stall
- Replies: 29
- Forum: Beef
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Brisket Stall Help
I’m new to smoking and I have a problem smoking briskets. I own a Master Built 40” electric smoker. I’ve done multiple pork shoulders, ribs, and chicken/turkey legs and they’ve all came out amazing. However, I’ve tried briskets twice and I’ve ran into the same problem. The first time I smoked a...- Justin Martinez
- Thread
- brisket stall
- Replies: 4
- Forum: Beef
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Whole chicken stuck at 143° HELP!!!
Ive had a whole chicken in the smoker now for about 5 hours. 6.2 lb bird. Smoker at 225°. Chicken hasnt budged from 143° in over an hour. I did brine it over night last night. Is the extra moisture causing a "stall" of some kind? I know chicken isn't supposed to do that as it doesnt have much...- grootsquad
- Thread
- chicken smoker stall stuck whole chicken
- Replies: 4
- Forum: Poultry
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Really late Stall in Chuck
Hey guys, did this ever happened to you. Last two time i was smoking chuck, i smoke it to round 65-70C (150-160F), put it in Alu foil, put some beef broth in, wrap it, and return to the smoker. It goes on slowly, raising internal temp to round 84C (183-185F), and then it stops, and the meat... -
FIRE WENT OUT! Any advice for a "stop and start?"
Folks I'm ashamed to say I let the vent on the bottom of my trusty Pit Barrel Smoker get loose (and told myself "I'll tighten up that screw later!" and oh boy, now it's later) and it slid shut last night in the middle of an overnight 12 lb. Brisket smoke. Woke up to a cold fire and a dry, cold...- nyc smoke
- Thread
- brisket died restart stall
- Replies: 4
- Forum: Blowing Smoke Around the Smoker.
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The Science behind The Stall...
Randomly came across this article today in my Apple News feed. Short version; the stall is due to evaporative cooling according to Greg Blonder, a professor at Boston College. Interesting read, thought I’d share...- Saline_Smoker
- Thread
- brisket pork butt stall
- Replies: 8
- Forum: Blowing Smoke Around the Smoker.
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Pork butt stalled at 155??
Hi all, I'm new to the forum but have been lurking for a bit. Second smoke and I decided to try some pulled pork. I've had 2 five pounders going for about 7 hours and I seem to be stalled at 155. I want to to foil but don' want to do it too soon. However, I've been at 155-158 for over an hour... -
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Brisket stalled at 145 for 12 hours
I am a bit new to smoking, have done a few smokes and still struggling with timing. Started a 4 lb brisket last night around 11:PM, was cold out of the fridge and I dry brined it for 30 min, applied some molasses and rub and popped in my GMG daniel boone at 150 for about a 30-60 min before... -
I could use a little wisdom...Shoulder @159 16 hours later.
Hey Guys and Gals, Experience: I've been smoking for a little over a year and have done 7-8 shoulders/butts in that time, along with every other cut of meat known to man :) So not a total newbie, but lacking the experience of many of you "experts" that I rely on so often. Details: Smoker: MES...
