Pork butt stall

[binnesman]

Can butts stall around the 150 mark? Mine seem to have done so. They been on for 6 hrs now. Also when I wrap I normally wrap in tin foil, what do you think about putting it in a foil pan instead? Thanks

 

[SecondHandSmoker]

Yep, they'll stall around 150° -160° - ish. You can put it in a foil pan. Just make sure you get a good seal when you cover the top with foil. Of course, this will make the bark soft.

 

[TNJAKE]

Yes it can stall at 150. I don't wrap much anymore but when I do I always use a foil pan covered in foil

 

[SecondHandSmoker]

What temp are you smoking at?

 

[binnesman]

225

 

[binnesman]

What temp are you smoking at?

225

 

[SecondHandSmoker]

225

That's what I figured. If you want, you can bump the temp up.

 

[binnesman]

What temp are you smoking at?

225

 

[binnesman]

Almost at 160 going to wrap then it will be 7hrs

 

[SecondHandSmoker]

Almost at 160 going to wrap then it will be 7hrs

You're on target.

 

[binnesman]

Going to wrap my normal way in foil

 

[Humo18]

Can butts stall around the 150 mark? Mine seem to have done so. They been on for 6 hrs now. Also when I wrap I normally wrap in tin foil, what do you think about putting it in a foil pan instead? Thanks

Yep, happens every time around 160. I've had better luck with the bark by wrapping in pink paper or not at all for a firmer bark. That's how my wife likes it but I prefer a softer bark. But as you know "a happy wife is a happy life".

 

[SecondHandSmoker]

Going to wrap my normal way in foil

Like TNJAKE , I don't wrap and I sure as hell don't rap either!
I usually do overnight smokes for butts and just sleep through the stall.

 

[rc4u]

i agree i allow 12-18 hours depending on size.. if want it in 5 hours twist it . the rod cooks the inside. just put chunks on the grill.

 

[noboundaries]

I've seen butts stall as low as 140 and as high as mid 170s. I've seen stalls last 2 hours up to 7 hours. They can also stall 2-3 more times on their way to 200F+. Stalls drove my analytical mind nuts. Consequently, I stopped using my meat probes during the smoke. At 225, I don't even probe a 8-9 lb butt until it's been in the smoker 10-12 hours. Then I probe for tenderness and just note the temp. Makes for a relaxed smoke and a nice sleep on overnight smokes. I'll crank the heat up in the morning to finish the smoke in 3-5 hours.

 

[912smoker]

Finish pics ?

 

[SmokingUPnorth]

If I am not in a hurry I’ll let it ride, if I’m in a little bit of a time crunch I’ll bring the temp up to 260-290* to get past the stall then bring the temp back down after it clears 170*. If I’m running close on what time I need it to be finished I’ll wrap whenever I notice the stall. At that point I’ve even heard of people finishing it in an oven if it makes it easier. Never tried that but just another option!

 

[SmokinAl]

So how did it turn out?
Al