-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
PP Help!
- Thread starter candurin
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
You hit the Dreaded Stall!!!
I'm impatient, so I foil and finish in the oven at 325°
Todd
I'm impatient, so I foil and finish in the oven at 325°
Todd
Are you hitting the bone or something like that? I would suggest pulling out the probe and then putting it back in and see if it changes. I have had issues in the past when I probe the meat right away and my probe will stick at a certain temp forever then I will reprobe and it will be way hotter. My first brisket sat at 140 for many hours. I finally reprobed it and the thing was at 180. Ever since then I don't probe my meat until I think I am about half way through my smoke.
More than 10 hours and only 145 is something else besides a stall (or it is one heck of a stall) and hitting the bone, would give you a higher temp. I would do a reprobe like Ross stated.
Last edited:
tyotrain
Master of the Pit
yes sounds like something went wrong.. I also don't think u hit 140 in 4 hours...
candurin
Smoke Blower
- Jun 23, 2011
- 120
- 30
I pulled the probe out, cleaned, check with boiling water and checked out OK. Put it back in and it was still at 145. Now it's at 170 and I'm going to foil soon. Maybe I got a stubborn butt? I'll reprobe when foiled again.
Edit:
Apparently it was my probing technique! Once I pulled it out and foiled it and stuck the probe back in it reads 190. Who knows.... I'll have to work on that.
Edit:
Apparently it was my probing technique! Once I pulled it out and foiled it and stuck the probe back in it reads 190. Who knows.... I'll have to work on that.
Last edited:
Don't forget the q-view. :grilling_smilie:
One other thing you may want to consider is maybe you have a colder spot in your smoker. When I am running my UDS I notice that the outside of the barrel can be several degrees lower so I usually rotate my meat 180 degrees about half way through to make sure that the meat gets done evenly throughout the whole cut. I learned the hard way when I had a full load of butts and I didn't rotate them and the outside of the butt read 20+ degrees lower then the middle. Just something to checkout. I'm not sure what you are using for a smoker so maybe this isn't it at all.
scooper
Smoking Fanatic
I started an 8.5 LB butt last night @ 8:30.
S. Florida, over night temp in the mid 70's
Masterbuilt Propane
hickory and cherry.
smoker temp in the 225 range.
At 11:30 it was close to 140. (don't remember for sure. It was past rum:30) Dog woke me up @ 2:30 so I went to check. It was 151. Threw more wood on and back to bed. Got up @ 6:30 it was 171. Had to go to work and I did not want it in the smoker while not home. Oven set @ 225, into the oven NOT FOILED. Oven probe fluctuated between 210 and 220. Once in the oven the meat temp dropped to 165. I should have pre-heated the oven to 250. It stalled @ 165 for 3 hours. (wife came home and checked it) I added a second probe when I got home to make sure. @ 2:00 they were 174 and 183. I know they are both off a couple degrees, and I always pick a temp in between their readings.
Oven is riding @ 235. I set it @ 240. It is now 4:30 p.m., 16 hours later and the two meat probes read 189 and 195.
It's not done until the meat says it's done.
S. Florida, over night temp in the mid 70's
Masterbuilt Propane
hickory and cherry.
smoker temp in the 225 range.
At 11:30 it was close to 140. (don't remember for sure. It was past rum:30) Dog woke me up @ 2:30 so I went to check. It was 151. Threw more wood on and back to bed. Got up @ 6:30 it was 171. Had to go to work and I did not want it in the smoker while not home. Oven set @ 225, into the oven NOT FOILED. Oven probe fluctuated between 210 and 220. Once in the oven the meat temp dropped to 165. I should have pre-heated the oven to 250. It stalled @ 165 for 3 hours. (wife came home and checked it) I added a second probe when I got home to make sure. @ 2:00 they were 174 and 183. I know they are both off a couple degrees, and I always pick a temp in between their readings.
Oven is riding @ 235. I set it @ 240. It is now 4:30 p.m., 16 hours later and the two meat probes read 189 and 195.
It's not done until the meat says it's done.
scooper
Smoking Fanatic
So I'm a math idiot. It was in for 20 hours at 4:30. Not 16.
And it's 5:20, almost 21 hours, and it's a scant few degrees away.
And it's 5:20, almost 21 hours, and it's a scant few degrees away.
Last edited:
candurin
Smoke Blower
- Jun 23, 2011
- 120
- 30
I think the problem was partially my probing. But, them meat SHOT UP pretty fast from 165 - 205 (by fast, it was 5 hours or so). I took the meat off at 205F at 5pm, wrapped in foil and a towel for an hour. Pulled at 6:30, sauced at 6:45 ate at 7:00 and had seconds at 7:05 :) Tasted great! Just need to be patient and let the meat do the talking.
UNFORTUNATELY no QView (I know, I know), we had family over visiting our new baby girl and they all loved the dinner. There will be a scheduled Q-View next week!
UNFORTUNATELY no QView (I know, I know), we had family over visiting our new baby girl and they all loved the dinner. There will be a scheduled Q-View next week!
michael ark
Master of the Pit
scooper
Smoking Fanatic
Glad it came out good for you!
billyj571
Smoking Fanatic
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
