A second stall?!

[fttank]

I have begun to notice that when cooking brisket, Butt or short ribs, there appears to be a second stall. It appears quite variable but it shows up very close to when you might expect the cook to be done, but before you hit the "magical 203". The temp will drop by a few degrees. I'm starting to pull off when this occurs with exceptional results. Anyone else experience this?

[Jerod Broussard]

Yeah, typically in the 180's.

[LA Pork Butt]

I pull mine at 200 so I don’t usually experience what you are describing, but I have occasionally experienced on between 180 and 200.

[clb239]

I used to get the occasional second stall when cooking butts. That is when I was cooking around 225. Since going to a PBC I am cooking in the 275 - 300 range and I barely get a stall at all. Also, I do not normally wrap butts.

[HawkerXP]

On the Weber, yes. On the PBC not often.

[HawkerXP]

I will bump up the temp to push it through if time is a factor.

[painter]

That just happened to me with a butt cook. The temp just wouldn't go north of 195. Still probed easy and was tasty but it was a weird cook.

[Razor]

Had a similar thing happen to me last weekend. I kept mine going for over 24 hours. Never got above 195. Would keep going up and down a few degrees.

[bardsleyque]

probe tender is more important than temp