The Stall

[Joetee]

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]

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

[LA Pork Butt]

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.

[jfmorris]

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.

[Spinaker]

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)

[Steve R.]

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.

[DeusDingo]

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

[HawkerXP]

I have also run into the double stall with chuckies. Well, the last brisket did it too!