Nope. I doubt it's really stalled. It's just a big hunk of meat and cooks pretty slowly once it gets up to a certain temp. It's going to slow down EVEN MORE when it hits 150F to 160F.
I looked over and it was still dry on the outside at 135 so I'm thinking you're right PB. It's going to be a late dinner tonight. Be worth the wait though.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
I'd be tempted to say there is no such thing as "too smokey." But my mom also used to say it ain't BBQ if there ain't charcoal on it. (Needless to say Dad never let her near the pit.)
BTW, that looks tasty, especially with those beans.
Looks good Tally. The wrap is always going to hinder the bark a bit. If you take it to a higher internal temp before you wrap you can keep more of the bark, however, this usually means cooking through the stall which will add hours to your cook time.
Thanks PB. I liked everything but the bark or lack there of. Also, even though there wasn't much of a smoke ring it was shade too smokey. I'm pleased overall and will make the proper adjustments for round 2. I can put up with the stall on pulled pork I can put up with it on brisket.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
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