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A second stall?!

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  • fttank
    Club Member
    • Dec 2016
    • 227
    • Huntington Beach, CA

    A second stall?!

    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
    Moderator
    • Jun 2014
    • 9790
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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    #2
    Yeah, typically in the 180's.

    Comment

    • LA Pork Butt
      Charter Member
      • Dec 2014
      • 5420
      • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

      #3
      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.

      Comment

      • clb239
        Club Member
        • Oct 2016
        • 717
        • Farmville, Va
        • TSmokers / Grills
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        #4
        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.

        Comment

        • HawkerXP
          Club Member
          • Jul 2016
          • 5658
          • Virginia
          • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
            Thermopops
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          #5
          On the Weber, yes. On the PBC not often.

          Comment


          • HawkerXP
            HawkerXP commented
            Editing a comment
            I will bump up the temp to push it through if time is a factor.
        • painter
          Club Member
          • Dec 2016
          • 224
          • Denver
          • Primo LG300
            Weber Performer Deluxe
            Maverick 732
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          #6
          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.

          Comment


          • Razor
            Razor commented
            Editing a comment
            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
          Club Member
          • Oct 2015
          • 612
          • Snoqualmie Wa.

          #7
          probe tender is more important than temp

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