The MES was drifting between 240 and 260. I did have it in a foil pan...love using those even when I don't foil just to keep things clean and I reserve the drippings to add back to the pork once pulled. I cranked the MES all the way up to 275 and hit 203 IT by 4:15 pm. My Ivation read 300 for the barbecue so maybe it is off a bit. I started it on my Weber kettle and ran out of fire after 10 hours, so I put it in a pan with a little apple juice, covered with foil and into the MES at 250. Maybe that is what caused such a bad stall.
If you have tightly foiled the entire piece of meat (I use an aluminum tray and then put foil over that), and your smoker is really at 250 degrees (which a good temperature to get through the stall), then you should be able to hit the "magic" 200 degree mark so you can declare victory and put the food in the cooler for a few hours to reabsorb liquid and rest for awhile.
If you have had it in foil since 10:30 a.m., and it is now 3:00 p.m., and if you've had the smoker temp at 250 degrees, and you are sure that this temperature is correct because, as you say, your thermometer has been accurate for you in the past, then I am out of airspeed and ideas. This seems to defy "the laws of the stall."
Of course the "ultimate solution" to any stall is to bring the meat inside and put it into a 325 degree oven, with the meat still foiled.
Question: do you have any liquid in the water pan? Many people advise against using any liquid in that pan. I have tried it both ways and now almost always leave the pan dry. You might try pouring off any liquid in that pan and see if the meat temperature goes up more quickly.
" Not the gel " Does that mean you Toss the Gel? That is highly concentrated and gelatinized MAGIC! Simply added back to the Pulled Pork or added to BBQ Sauce, Bean, Greens, Soups, Stews, Brown Gravy, I could go on a long time, adds a Richness and flavor that can only be had with long cooking. The Smokey Glacé is pure Gold! Simmer Fresh Fig halves with Red Wine and Pork Glacé and top Medium done sliced Pork Tenderloin. Serve with Roasted Cauliflower and a Moraccan Spiced Rice Pilaf and Peas...Your guests will think you are a Pro Chef...JJ
Nice instructions, can't mess with that!
I always like to pop pork juices in the fridge as well. I save the layer of lard on top (not the gel) to make homemade tortillas. The smoke just takes them to the next level.
No, I love all of it actually. Concentrated flavor!!. Just chiming in that long smoked lard makes the best tortillas.
" Not the gel " Does that mean you Toss the Gel? That is highly concentrated and gelatinized MAGIC! Simply added back to the Pulled Pork or added to BBQ Sauce, Bean, Greens, Soups, Stews, Brown Gravy, I could go on a long time, adds a Richness and flavor that can only be had with long cooking. The Smokey Glacé is pure Gold! Simmer Fresh Fig halves with Red Wine and Pork Glacé and top Medium done sliced Pork Tenderloin. Serve with Roasted Cauliflower and a Moraccan Spiced Rice Pilaf and Peas...Your guests will think you are a Pro Chef...JJ
Thought so, was just checking...JJ
No, I love all of it actually. Concentrated flavor!!. Just chiming in that long smoked lard makes the best tortillas.
To clarify, we usually use the 'gel' for gravy otherwise toss it in some chili. :)
Cooking at a higher temp will reduce the total cook time. Cooking at 300° will cut the cook time in half, more or less, versus cooking at 225°.
Hey folks,
...The smallest butt I could find is just under 9 pounds. I don't necessarily want to start smoking in the early morning hours so I'm wondering if I can cut the butt into two pieces to reduce the cooking time....
This is not the case, I have cooked as high as 350° and excellent results, not dried out at all. In fact when I cooked butts low and slow in the CharGriller dry meat was the usual result. After researching "hot and fast" I turned up the heat and never looked back. Besides the excellence of the finished product, higher temps also make the cook more predictable and negates the need for the overnight cook, when too many things can go wrong.I would not go much higher than 300. You my get done faster, but the meat will be slightly dryer. IMHO