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  • Joetee
    Club Member
    • May 2017
    • 431
    • Georgetown, Ky

    The Stall

    I just cooked a 8# Chuck. It stalled at about 140°. It took 11 hrs to get to 177° IT.
    Is it better to just ride it out or do something to get passed it like wrap or increase temp.
    Does just riding it out increase dryness?
  • texastweeter
    Club Member
    • Jul 2017
    • 2938
    • Republic of Texas

    #2
    Riding it out makes for a harder bark, more smoke, and a darker color. I personally crutch, but with no liquid added.

    Comment


    • Joetee
      Joetee commented
      Editing a comment
      I come close to doing that. I did not expect this to go 11 hrs. Other than a large taste it will wait for tomorrow's dinner. Had to eat something else couldn't wait until 9pm to eat dinner. I started cooking at 10am.
  • LA Pork Butt
    Charter Member
    • Dec 2014
    • 5587
    • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

    #3
    Thickness of meat determines cook time. On 10# four inch plus thick Boston Butts the cook time runs like this. 3 hours to 160, 6 hours to 180, and 3 hours to 200 for a total of 12 hours. Wrapping from 160 to 180 can cut that time in half.

    Comment

    • jfmorris
      Club Member
      • Nov 2017
      • 3402
      • Huntsville, Alabama
      • Jim Morris

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      #4
      Any chuck I have smoked I wrap in foil at 160 IT, and if it stalls at 150, I'll wrap it after a while there, if the color looks good. It's just too easy to dry out the chuck I think.

      Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 10858
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

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        #5
        I love to ride it out. Sometimes I will wrap once it hits 190 F or so. As far as I am concerned, the more bark the better. You can wrap, but that will soften the bark. There are a few advantages to wrapping, faster cook and you get all the glorious Au just, if you wrap in foil. (Butcher paper will soak up this oil)

        Comment

        • Steve R.
          Club Member
          • Jul 2016
          • 2462
          • Elizabethtown, KY
          • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

          #6
          It really just depends on how you feel about bark. It's not as big a deal to me when it comes to chuckies, for whatever reason.

          Comment

          • DeusDingo
            Founding Member
            • Jul 2014
            • 1149
            • Madison, WI
            • Weber Q320 grill
              Camp Chef Smoke Vault 24 Propane Smoker
              Maverick and thermo Pen thermometers

            #7
            i've had em take 23 hours. it all depends on cooker and temp. there is another stall around 190 (sometimes). i cook at a higher temp now and they are closer to 12

            Comment

            • HawkerXP
              Club Member
              • Jul 2016
              • 6120
              • Virginia
              • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                Thermopops
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              #8
              I have also run into the double stall with chuckies. Well, the last brisket did it too!

              Comment

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              Meat-Up in Memphis

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