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I have also run into the double stall with chuckies. Well, the last brisket did it too!
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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
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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.
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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)
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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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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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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.
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Riding it out makes for a harder bark, more smoke, and a darker color. I personally crutch, but with no liquid added.
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