stall temp?

[lugnutz]

Ok, I'm into hour 9 on a butt, and I've stalled at 180. Is there a "normal" stall point? Seems I've heard a lot mentioned about the 160-165 range as a stall. Maybe my therm is outta whack? No I didn't check it, didn't know I should/could do that until I spent all day on this forum!

All Ya All's are great!

 

[rdknb]

190 would seem an odd temp to stall. At 190 it is cooked and may be a little hard to pull, but it is done, If it was me I would wrap it and let it sit in the cooler

 

[mballi3011]

When and if I have had a stall it was between the temps of 140° and 155° and then they last till they want to stop and the temp goes up.

 

[oldschoolbbq]

Each piece of meat is different,you may get a Butt that has little fat and it not stall at all; then you get a Hunker and it stalls for several hours..As for the temp. it stalls at , that's relitive also, I've had them stop at 160*, then there have been some that waited til 180* or so.Remember,"It ain't ready till it's ready".
Have fun and,

 

[lugnutz]

perhaps its a therm malfunction, but then again it has only been 9 hours. It is 8lbs and I've held a temp between 220 and 240 all day..with the exception of when I had to add more fuel to the fire.

 

[lugnutz]

Thanx Oldschool, I checked the therm in boiling water and it checks out ok I guess..I say guess cause the therm only goes to 190 but in the water it went past 190 by a good amount. If you could visualize where the next two marks would be it was close to 210 which for my elevation is pretty darn close. I'll just keep smokin it till something exciting happens!

 

[oldschoolbbq]

If that is the therm you are using, try placing it in water with ice in it,32* should be registering.If it does not go that far down, then check room temperature water against another therm. that does.Or get a $3 pocket therm at the grocery store, they are adjustable and are decent.
Hope this helps,and