Is there a record for a stall?

[noel]

It is now 18 hours since I put my 10 lbs pork but on my ms40. At 12 hours the temp was 150 ... at 15 hours it was at 155 so I checked both the meat and system themometers which proved to be accurated. At 16 hours the temp was only 158 so I bumped the cooking temperature to 270. The internal temp is now 156 (a two degree loss) after 18 hours.

Any suggestions, comments, and/or whatevers would be greatly appreciated.

 

[noel]

Forgot to mention that I started the venture at a smoker temp of 225 degrees.

 

[scarbelly]

At this point I would throw it into the oven at 350 and finish it. I had one stall for 4  1/2 hours one time and that is what I finally did  

 

[bruno994]

I am guessing you mean MES 40, electric?  X2 on Scarbelly, chunk that thing in the oven.  Then chunk your electric smoker in the trash.  LOL, just kidding, but I have heard of some monumental stalls with electric smokers. 

 

[southernsausage]

Getcha a big ol thick steel stick burner!!! No more stalls...just a little more TLC required.!!!

 

[bruno994]

Getcha a big ol thick steel stick burner!!! No more stalls...just a little more TLC required.!!!

Thats what I'm talking 'bout, power thru those stalls!  Briskets and butts don't take more than 9 hours in my RF smoker at 250 degrees.  Love it!!!

 

[alelover]

Did you check different spots in the meat?

 

[noel]

Didn't think of checking different spots on the butt. Kicked it up to 270 and plan to take it off at 22 hours (30 min from now). The temp is approaching 190 but not sure I will keep it. Might be an issue with the 140/4 rule and I didn't check the temp before going to  bed.

If ya don't hear from me again it means I made the wrong decision ...

 

[whtplainssmoker]

Thats what I'm talking 'bout, power thru those stalls!  Briskets and butts don't take more than 9 hours in my RF smoker at 250 degrees.  Love it!!!

Is that with or without foiling at some point? 

 

[noel]

Didn't foil this time ... was gonna experiment and see if it would get too dry.  Just now took it off and am letting it rest  (tent).

Wife decided she wants to try it. After the scare of the 140/4 rule ... maybe I should let her go first.

 

[noel]

I let it rest for about an hour then pulled it. Wasn't quite as tender as taking it off at 200 but still very tasty.  I guess the bottom line is that I didn't have enough patience to endure the stall but 22 hrs for a 10 lbs butt does seem excessive.

Thanks for the comments ...

 

[deannc]

LOL I had a thread the year before last I think it was when I had one that went 22 or 23 hours! Kind of killed the buzz needless to say!  I tried 3 different times to do a butt without foiling at 225 and each time I ran into marathon cooks.  

 

[bruno994]

Is that with or without foiling at some point? 

Both ways, actually, when I foil, the IT usually dips anywhere between 3-8 degrees, before it starts the climb to 205. 

 

[s2k9k]

I let it rest for about an hour then pulled it. Wasn't quite as tender as taking it off at 200 but still very tasty.  I guess the bottom line is that I didn't have enough patience to endure the stall but 22 hrs for a 10 lbs butt does seem excessive.

Thanks for the comments ...

I did two 9 lb'ers a couple of weeks ago and they went 22 hours. No foil, wet to dry chamber, juiciest pork I've ever smoked.

 

[kathrynn]

The 15 pounds that I did this past Friday...had over a 3 hour stall....yes I have an electric!  BUT...it worked and didn't have any leftovers!  AND yes---I am looking at other smokers!  I want a bigger one!

(just added this....they took 20.5 hours to cook)

 

[smokinhusker]

What kind of altitude/elevation are you at? Higher altitudes take a bit longer. I did an 8 lb butt a couple months ago and it took 18.5 hrs - no foil. 

Here's some info for ya - [color= rgb(24, 24, 24)]A Guideline like 40-140 in 4...aka the Rule (less letters than Guideline) is, Easy to remember, Provides a margin of Error, Has been gleaned from information provided by Multiple sources, including but not limited to, Professional Food service organizations, The American Culinary Federation, The ServSafe program, the USDA and Food Service Professionals with Years of Experience... Is, " 40 to 140*F in 4 " written down in any Government Food Service Law Manual, or Word for Word on any fore mentioned Website or Charter?...NO...But it Has been adopted by This Site and others to protect it's members!..[/color]

 That being said the outer 1/2" to 1" of any whole muscle meat falls under this guidline . So if the outer 1" has reached 140 degrees it should be okay.

If the butt was injected or cut or deboned then it would not fall under the whole muscle theory and would need to reach 140degrees internal to meet the guideline.

 

[cliffcarter]

Forgot to mention that I started the venture at a smoker temp of 225 degrees.

Next time bump that temp to 275°, you'll cook in less than half the time as this one took. Watch out where you put the temp probe in the meat, too close to the bone and you will get a false reading.

 

[flash]

Yes, the temp reading would have been higher.

That is a crazy long time for a butt to take. Never had that issue with my propane conversion. I usually smoke till a 160 or 170 internal, then wrap in foil, boost temps to 300. Comes out great.,

 

[oldschoolbbq]

Minimal stalls, and good "Q". Trade of? More time sitting with her, but that's why I go for Woodburners!!!

 

[cliffcarter]

Yes, the temp reading would have been higher.

That is a crazy long time for a butt to take. Never had that issue with my propane conversion. I usually smoke till a 160 or 170 internal, then wrap in foil, boost temps to 300. Comes out great.,

 Funny about that, whenever I take a temp too near the bone it is lower than that taken further away.