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Pork butt stall

binnesman

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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
 

Humo18

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Joined Aug 7, 2018
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".
 

rc4u

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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

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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.
 

SmokingUPnorth

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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

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So how did it turn out?
Al
 
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