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3 hour stall?

donzitom

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Is it possible for a 3 hour stall?  My 8 pound picnic went to 160 then stalled.  In the past 3 hours it has dropped to 151.  I know that good things come in time, but....
 

scarbelly

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Yes, I once had a shoulder stall for 4 hours at the same temps
 

jirodriguez

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Yeah.... some stalls can be real bad others breeze right through it. Worst one I have had to date was 5 1/2 hrs., just have to let it ride and do its thing.
 

bbally

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Is it possible for a 3 hour stall?  My 8 pound picnic went to 160 then stalled.  In the past 3 hours it has dropped to 151.  I know that good things come in time, but....
It is a harmonic balance of oscillating hysteresis.  Stab the crap out of it will a large metal fork an it will stop immediately.
 
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rbranstner

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I don't think I have had one go that long but as you can see several people have. Each piece of meat has its own mind.
 

adiochiro3

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Don't lose hope or courage; wait it out, & it will break out again.  They can and will stall a considerable time on occasion.  Makes me doubt myself sometimes wondering if I read the clock wrong or if I'm losing my mind somehow.
 

tom37

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It is a harmonic balance of oscillating hysteresis.  Stab the crap out of it will a large metal fork an it will stop immediately.
I tried that and it did not work at all. All I can see that it did for me was let all the juice out.
 
 

bbally

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It is a harmonic balance of oscillating hysteresis.  Stab the crap out of it will a large metal fork an it will stop immediately.
I tried that and it did not work at all. All I can see that it did for me was let all the juice out.
 

 Interesting, I have never had it not work.

We cannot afford a stall in catering... people tend to get testy if you 15 minutes late I would never want to tell them about a stall for hours, when I see it I have always just pulled them, stabbed them all the way to the bone in several spots and toss'em back into the cooker.

It is caused by thermal layering.  Which when in balanced oscillation can make it really difficult for meat to take on more energy.  Usually breaking up the hysteresis will stop it.

I have juice come out, but not enough to affect the product produced.

Hope that never happens to me on a catering.... I don't think that would go over to well to be a couple hours late.
 
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donzitom

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It stalled for 5 1/2 hours until I couldn't wait any longer.  Had to slice it, and it was great, but I really had my heart set on pulled pork.  Wish I could have waited longer but 13 1/2 hours for an 8 pound hunk of meat was just more than I could handle.  It was dark out when I put it in the smoker and it was dark out when I took it out.  Maybe I'm only cut out for chickens...
 

bbally

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It stalled for 5 1/2 hours until I couldn't wait any longer.  Had to slice it, and it was great, but I really had my heart set on pulled pork.  Wish I could have waited longer but 13 1/2 hours for an 8 pound hunk of meat was just more than I could handle.  It was dark out when I put it in the smoker and it was dark out when I took it out.  Maybe I'm only cut out for chickens...

 Curious what was your smoker temp?
 
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rdknb

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8 pounds in 13.5 hours is not really that bad.  Even at 1.5 per hour, I adv closer to two, that is 12 hours.
 

bbally

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8 pounds in 13.5 hours is not really that bad.  Even at 1.5 per hour, I adv closer to two, that is 12 hours.
I agree I would expect 12 to 14 on this size pork.
 

donzitom

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I keep a log of all my smokes.  Many call me anal...

                  Smoker Temps

5:30 am - 225                  1:00 pm - 224

6:00 am - 244                  2:00 pm - 228 - (meat -160)  - stall began

6:30 am - 250                  3:00 pm - 226

7:00 am - 250                  4:00 pm - 230

8:00 am - 264                  4:30 pm - 258

8:30 am - 248                  5:00 pm - 260

9:00 am - 258                  6:00 pm - 230

9:30 am - 242                  6:30 pm - Out (242)

10:00 am - 245

11:00 am - 228

12:00 noon - 233
 

bbally

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Very good information.....

What type of smoker?  Sorry trying to get an idea of available BTUs verses thermal layer.
 

mballi3011

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Now the butt will be done when the butt will be done. Sometimes they stall sometimes they don't. But you just have to ride it out and wait till next time the butt will be done in record time.
 

bbally

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Thanks, 15,000 BTUs at sealevel.

I can take this to PM if you think I am hijacking your thread.  Stall interest me as once I started the stabbing I never saw it again.  But I always have about 100,000 BTUs available so I am wondering if a thermal model of your unit might shed some light on this.

Did you flip the thing over or anything like that while it was stalled?
 

donzitom

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Thanks, 15,000 BTUs at sealevel.

I can take this to PM if you think I am hijacking your thread.  Stall interest me as once I started the stabbing I never saw it again.  But I always have about 100,000 BTUs available so I am wondering if a thermal model of your unit might shed some light on this.

Did you flip the thing over or anything like that while it was stalled?
No, but about 1/2 hour into the stall I moved it from the rack into a foil pan.

 
 

meateater

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I keep a log of all my smokes.  Many call me anal...

                  Smoker Temps

5:30 am - 225                  1:00 pm - 224

6:00 am - 244                  2:00 pm - 228 - (meat -160)  - stall began

6:30 am - 250                  3:00 pm - 226

7:00 am - 250                  4:00 pm - 230

8:00 am - 264                  4:30 pm - 258

8:30 am - 248                  5:00 pm - 260

9:00 am - 258                  6:00 pm - 230

9:30 am - 242                  6:30 pm - Out (242)

10:00 am - 245

11:00 am - 228

12:00 noon - 233
I see at 5:30AM it's 225 ( what int. temp?), and at 2:00pm it's 160. 8 1/2 hours is far past the safe zone. I would not eat it at this point.

 
 

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