waiting out stall

[Kolar2015]

Put a pork shoulder in this morning @ 225* going on 11 hrs, been stalled around 150 for almost 2 hrs??? first big meat smoke..
*edited to add temp*

 

[noboundaries]

You don't say what chamber temp you're using, but 225F can result in stalls of 4-6 hours anywhere between 140F and 165F. Patience, Grasshoppa.

 

[Kolar2015]

thanks, did not realize in would stall that long, rookie mistake

 

[oddegan]

Crutch!

 

[BKING!]

At 225 deg I expect my briskets and butts to take about 15 hrs. This depends on meat size, cook chamber humidity, and how loaded down the smoker is though.

 

[Hawkeye72]

In the same place myself shoulder has been on for 12 hours. I finally just broke threw the stall. Took 3 hours from 165 to 170. I'm cooking at between 230-250. Got to be patient I almost wrapped in foil a couple of hours ago.

 

[TomKnollRFV]

I did an 8.3pound pork butt, bone in, and it took some thing like 14 hours. Which I rather regretted starting it at 10 AM.. Lol

 

[Kolar2015]

I did end up wrapping, finally broke through last check it was 185* 13 hrs figure another hr, so much for pulled pork sammies for dinner. Lesson learned

 

[noboundaries]

I'm pretty hand off with butts. I'll throw them on the smoker at 6 PM, get my smoker coasting along at 225F, or close to that, and not even check of the butt for 12 hours. At that point the IT will be 165F to 180F. I sleep thru the stall, then crank the heat up to finish in 3-5 hours. Works like a charm.

 

[gmc2003]

I don't care for overnighters(to many wild critters around here), so I usually just turn up the heat when doing butt and foil because the family likes a softer bark.

Chris

 

[SmokinAl]

I do them both ways, low & slow, or hot & fast.
If I have the time to spend the day feeding my offset, I prefer the hot & fast method.
I run it at 270-280, & it takes about 1 hour per pound with little to no stall.
Al