stall temp

[cromag]

Are the stall temps usually around a certain temp or does that very on the piece of meat? Right now I'm at 136* and it's been in the 130's for at least 30-40 minutes

 

[kaiser]

I think the stall is generally around 160.

Just make sure your smoker temp is right and let it take whatever time it needs :)

 

[cromag]

some people say foil at 165 and bring to 200 for pulled pork so I'm guessing 165 is right past the stall stage right?

 

[fore check]

I had one hit its stall just after the foil, and it took a long while to creep that last 15 degrees or so to 165.

Personally, I think stalling after the foil is a good thing because you'll get more "liquid gold" in the foil at the end.

 

[cromag]

I sure hope not.. I put in the smoke at 7:30 this morning and I need to be leaving by 5pm. It is a 6.60 lb butt..

 

[bmudd14474]

Ive had stalls between 135-160. It just depends on the piece of meat. Also are you sure the thermometer probe is in correctly and not near a bone? 6.6lbs should take about 10 hours to cook. 5pm will be pushing it but can be done. What temp are you cooking at?

 

[cromag]

cooking at 250* and I am now in the foil stage and the meat is 188*