2 stalls 1 cook?

[Raven T]

Hey all, I did 2 8lb butts and they took forever due to having 2 stalls. I'm a big fan of just push through and maintain temps but I was wondering if this is common? Everyone knows the stall at 160ish but I had a 2.5 hour stall at 140 and then a second 4+ hour stall at 165. I ran temps around 230-250. The entire cook just under 18 hours and mind you I have a cheaper stick burner so I literally stood next to it the whole time. It was a humid day so I'm not sure how much that plays into it and both butts did it so I think it was something I did just don't know what.

 

[SmokinAl]

Sometimes that happens.
Could it be that you were running the smoker at a lower temp than you think, cause at 225, 16-18 hours is about right.

Al

 

[SmokinAl]

Sometimes that happens.
Could it be that you were running the smoker at a lower temp than you think, cause at 225, 16-18 hours is about right.

Al

 

[Raven T]

Possible but I did put a new temp gauge in for this cook but maybe it was 250 higher on the lid but actually less lower down. I replaced the thermometer because the last cook took 18 hours as well. Regardless, it was a pain in the butt (pun intended) but the end product was awesome. As we all know, it's done when it's done.

 

[noboundaries]

Even three stalls isn't unusual. I've seen the low stalls at 138-140F that lasted quite long, the main stall at 155-165F which can go for hours, and another stall at 185-195F, though it is usually pretty short, like an hour.

Don't be surprised to see dropping temps in a stall too, especially if you take the meat out to wrap it.

 

[Raven T]

Even three stalls isn't unusual. I've seen the low stalls at 138-140F that lasted quite long, the main stall at 155-165F which can go for hours, and another stall at 185-195F, though it is usually pretty short, like an hour.

Don't be surprised to see dropping temps in a stall too, especially if you take the meat out to wrap it.

Ahhh, I didn't know that but it makes sense. I was assuming it was the fat content of the butts. "I like big butts and I cannot lie". :-)

 

[VirginiaTX]

I've been stuck at around 155 internal temp on an 11 pound pork butt for at least the last two and half hours. Anything I can do? Cooking at 225, bumped up to 235.

 

[noboundaries]

You're stalled. Quite normal. On an 11 lb butt at 225F chamber temp, you could be looking at 6-8 hours of a stall.

I smoke my 8-10 lb butts overnight at 225F. They usually reach the stall in 3-5 hours, depending on size. When I wake up the next morning, usually 12-13 hours into the cook, the butt is usually just coming out of the stall.

I just did an 8.43 lb butt last week, no wrapping. When I woke up the next morning it was still at 155F. Cranked the temp up to 275F to finish the cook. It finished 7 hours later at 205F IT, a total of 19 hours.

 

[motolife313]

That's why I just put the temp gauge towards the end of the cook so I don't even have to think if it's stalling. I stick it in a little before I think it's done. I just did a butt at 275 and it was super tender. I only cook steaks and small stuff at a low temp like 200-225. Big pieces no way. 250-275

 

[Rings Я Us]

You're stalled. Quite normal. On an 11 lb butt at 225F chamber temp, you could be looking at 6-8 hours of a stall.

I smoke my 8-10 lb butts overnight at 225F. They usually reach the stall in 3-5 hours, depending on size. When I wake up the next morning, usually 12-13 hours into the cook, the butt is usually just coming out of the stall.

I just did an 8.43 lb butt last week, no wrapping. When I woke up the next morning it was still at 155F. Cranked the temp up to 275F to finish the cook. It finished 7 hours later at 205F IT, a total of 19 hours.

Lol that's a bit long for my patience..