Chicken stall?

[Rod]

I don't do a lot of whole chickens, but when I have, I've never had one "stall" on me before. I spatchcocked a normal size chicken I got from Costco. Cooked it at 325 on my E6 in kamado mode using B&B briquettes. It was on the cooker for about 2hrs and my leave in Fireboard probe in one of the breasts only got to 145 after 2hrs. At that time my coals were starting to fade, but still over 300*. So the wife fired up the oven and after 20 more minutes at 325 it didn't move off 145 IT. I have a Thermapen One and two MK4s that all matched the FB leave in.

I was expecting it to take no more than 1.5hrs. I've done a lot of turkeys this way that are 3 times the size or more of this chicken with no problems and done in about 3hrs or less.

I've heard of ornery hunks of meat once in awhile like brisket, but not a whole chicken. Anyone else experience something similar before?

[RichieB]

No never saw that.

[MsTwiggy]

Thats wild, when I spatchcock a chicken it cooks in under an hour. I do it in a cast iron skillet but I can't imagine a roaster going 2 hours at 325. Did you ever check it with a different thermometer? 🔥🔥🔥🐿

[Rod]

3 different Thermapens

[captainlee]

Never had that issue. I always rotisserie my whole chickens. You got the tuff barnyard one, the ringleader.

[FireMan]

And here I thought this was goin to be a chicken joke. I’m still wonderin if there is a punch line somewhere. C’mon man. 😳⏰🙃

[MsTwiggy]

This chicken walks into a stall. . . 🐓🔥🔥🐿️

[MsTwiggy]

It says to the pitmaster do you want to brawl? 🥊
I’m think and I’m juicy and unless your name’s Lucy
I’ll be stayin’ alive🕺🏻disco 🪩fever🤒of 145 . . . That’s all🔥🔥🐿️

[Steve B]

It does happen sometimes. I’ve had a couple, spatchcocked as well, that got to around that same temp and just hung there for a half hour or so. Makes ya think what the heck is happening here. This has been on my Santa Maria with the fire rolling pretty good and the grate just high enough to keep the skin from burning. So the temps are plenty hot enough.

[bbqLuv]

Chicken stall? and I thought it was called a chicken coop. HEHEHEHE

I have not noticed any stall when I Traegerized--BBQing chicking. From the free side:
The BBQ Stall Explained: Why Meat Temperatures Won't Rise (amazingribs.com)

[Murdy]

Had it been frozen? And was it perhaps unevenly thawed?

[Rod]

It was completely thawed at the time of purchase and cooked the next day.

[jfmorris]

Only time I had something like that with poultry, it was probe placement to blame. I thought the turkey was never going to finish, got my instant read out, and it was OVERDONE. The leave in probe was either touching bone, or sticking past the breast meat into the cavity and getting a false reading of the cavity temperature. Never did figure it out, as panic set in and I was quick to get that turkey off the grill - and I got to deal with overshooting the done temp by more than 10 degrees... lots of gravy for that turkey!

[Starsky]

I've had this happen a few times. The breast would hit 156 deg. and sit there. When I finally pulled them off, they were actually overdone. I've used both the Smoke set up as well as a Therno pop. They read within a degree of each other

[Skinsfan1311]

I've never seen, or heard of this until I read your post.

[HawkerXP]

"Chicken in a car."

"Car won't go."

"That's how you spellrrrrrr stall!?"