Record setting stall!!

[skysoldiervet]

160° at 6:00 pm, 172° at 1:00am! At this point I'm at just under 12 hours for this 11.5 lb butt. Set temp 225°, no foil. Dropping the temp to 210 and letting it ride tonight. The only thing that sucks about timing is: 1) i have no idea how much longer the stall is gonna last. 2) will it take 2 or 6 to get to 200?

 

[skysoldiervet]

172° at 4:46 am. back to bed i go! lol

 

[crazymoon]

Sounds a bit strange not to rise at all in almost 4 hours !

 

[skysoldiervet]

Sounds a bit strange not to rise at all in almost 4 hours !

Just went out and checked. Finally got out of it. 181° at 7:45 am. I have never seen a stall out that last this long.

 

[creek bottom]

That is strange not to move at all... Are you certain the thermometer is correct???

 

[skysoldiervet]

Yeah unfortunately this is legit. I think we're back up and going again. But geez, this 11lb butt has been in since 2 pm yesterday afternoon. Everything was going fine until about 630 or so. I started noticing the lack of movement. I remembered that this is about the time when everything comes to a halt. I never in a million years would have thought that it would take almost 12 hours to get past it

 

[skysoldiervet]

 

[skysoldiervet]

21.5 hours! For anyone that needs lessons in patience, i highly recommend smoking an 11 lb butt!!! Haha!! Get in my belly!!!

 

[skysoldiervet]

I've never dropped my 225 cook temp during a cook. It's 225 start to finish and it's never opened till it's done. Not even with my pellet rig. Slow and steady.

I ended up not changing the temp. Initially I wasn't planning on it taking this long. Especially into the night the way it was. Almost make a mistake doing it. Kept the temp at 225 and got up a couple times last night. It's moving real good right now. Sitting at 188. Not pulling it til 202. I've never smoked a shoulder long before. Had me panicking at first. This will be over 24 hours when all is said and done.

 

[noboundaries]

Yep, that's why I stopped inserting the meat probe on my overnight cooks. It isn't natural for time to pass and nothing changes. Well, it is natural for a butt taking a smoke bath. When I'm smoking a butt or two, I typically start my fire at 6 PM. Load the butt(s) at 8 PM, get the chamber temp steady at 225-235F by 10 PM. Time for bed.

I use a temp controller as backup against unforeseen falling chamber temps, but I don't even bother checking butt temp until 12 hours after the meat was loaded. I often see 165-175F, rarely a few degrees higher, never lower. Then I crank the heat up (275-300F+) until probe tender and north of 200F. The meat usually finishes in 2-4 hours, sometimes a little longer.

Did two 10 lb butts recently. Took 15.25 hours. If I left the chamber at 225-235F for the entire smoke, we're talking 18-22 hours. I did that once. Once was enough.

 

[skysoldiervet]

I yank them at 200, wrap in foil, then a towel and drop it in a little cooler I have just for resting meat for an hour or two. Same thing for briskets.

Yep, that's why I stopped inserting the meat probe on my overnight cooks. It isn't natural for time to pass and nothing changes. Well, it is natural for a butt taking a smoke bath. When I'm smoking a butt or two, I typically start my fire at 6 PM. Load the butt(s) at 8 PM, get the chamber temp steady at 225-235F by 10 PM. Time for bed.

I use a temp controller as backup against unforeseen falling chamber temps, but I don't even bother checking butt temp until 12 hours after the meat was loaded. I often see 165-175F, rarely a few degrees higher, never lower. Then I crank the heat up (275-300F+) until probe tender and north of 200F. The meat usually finishes in 2-4 hours, sometimes a little longer.

Did two 10 lb butts recently. Took 15.25 hours. If I left the chamber at 225-235F for the entire smoke, we're talking 18-22 hours. I did that once. Once was enough.

Yeah this one is still going. I'm finally at 190.
This is crazy considering my smoker has held a solid 225 the entire time. I'm about to hit the 26 hour mark. Never ever had it taken this long!

 

[noboundaries]

Forget about the chemistry of the stall. It happens, it takes forever at 225F.

Forget about the chemistry of collagen melting, which is what makes butts tender and juicy. It happens, and is the bridge to the next point.

Physics is involved as the temperature of the meat gets closer to the temperature of the chamber. The rate at which meat absorbs heat is based upon the difference in temperature between the meat and the chamber. Soooo, as the meat temp climbs, it absorbs less available heat as that range narrows for a low smoking temp, like 225F. THAT's why I bump the temp up.

You can smoke a butt at 300F, achieving a shorter stall and faster cook time, yet still get the same results. Or, you can start at 225F, reach the stall in 3-5 hours, then bump the temp up to shorten the stall and cook time, still getting the same result. You can start at 225F, sleep through the stall, then bump the temp up to finish like I do. Or, you can stay at 225F and take almost a full day to reach tender goodness. It all tastes the same. Try it. I have.

A wrapped butt is a steamed butt. Steam transmits a LOT of heat because liquids expand 1700 times when it flashes to steam, that's why wrapping speeds things up, but the steam softens the bark.

It's all a matter of what you want to do because a 10 lb pork butt knows physics and chemistry better than most of us, but ain't saying nuttin'!

 

[martin1950]

Forget about the chemistry of the stall. It happens, it takes forever at 225F. Forget about the chemistry of collagen melting, which is what makes butts tender and juicy. It happens, and is the bridge to the next point.

This is the 1st time since High School that I've enjoyed chemistry.
Martin

 

[creek bottom]

You can smoke a butt at 300F, achieving a shorter stall and faster cook time, yet still get the same results. Or, you can start at 225F, reach the stall in 3-5 hours, then bump the temp up to shorten the stall and cook time, still getting the same result. You can start at 225F, sleep through the stall, then bump the temp up to finish like I do. Or, you can stay at 225F and take almost a full day to reach tender goodness. It all tastes the same. Try it. I have.

This is what I have learned... Hotter is faster! And, the results are the same!!!

 

[zwiller]

Doesn't seem outrageous to me. My 7-8lbers take 14hrs at 275F. Did 2 once and was 25.5hrs. If time is a factor, join team 275.

 

[skysoldiervet]

Forget about the chemistry of the stall. It happens, it takes forever at 225F.

Forget about the chemistry of collagen melting, which is what makes butts tender and juicy. It happens, and is the bridge to the next point.

Physics is involved as the temperature of the meat gets closer to the temperature of the chamber. The rate at which meat absorbs heat is based upon the difference in temperature between the meat and the chamber. Soooo, as the meat temp climbs, it absorbs less available heat as that range narrows for a low smoking temp, like 225F. THAT's why I bump the temp up.

You can smoke a butt at 300F, achieving a shorter stall and faster cook time, yet still get the same results. Or, you can start at 225F, reach the stall in 3-5 hours, then bump the temp up to shorten the stall and cook time, still getting the same result. You can start at 225F, sleep through the stall, then bump the temp up to finish like I do. Or, you can stay at 225F and take almost a full day to reach tender goodness. It all tastes the same. Try it. I have.

A wrapped butt is a steamed butt. Steam transmits a LOT of heat because liquids expand 1700 times when it flashes to steam, that's why wrapping speeds things up, but the steam softens the bark.

It's all a matter of what you want to do because a 10 lb pork butt knows physics and chemistry better than most of us, but ain't saying nuttin'!

turned out delicious and perfect! But yeah, i definitely won't be doing another 26 hr smoke any time soon lol. Thanks for all the feedback everyone!