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The Stall

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    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?

    #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.

    #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.

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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.

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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


          #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


            #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


              #8
              I have also run into the double stall with chuckies. Well, the last brisket did it too!

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