Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Stall Help

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Stall Help

    I have an event coming up today... in about 2 hours. I started two pork butts yesterday afternoon around 2:00, thinking that should be plenty of time... well... they've been stuck at 170 for about 3-4 hours. Smoker has been steady at 230 +/- 10 all night (even though we got a late evening thunderstorm)...

    My plan is to put them in my electric oven at 250 to see if I can get them up to 190-200 before I leave to go to my thing.

    Are there any other methods I can use for a long stall that starts to interfere with schedule? Maybe too late for today, but maybe for next time?

    #2
    How dark are they??

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      Hmmm... Maybe he should power through the stall. Turn the temp up to 300° until you break the stall. Then turn it back to 240° to finish the cook. Right Jerod?

    #3
    That's a long one...they usually come aroind . some people wrap in foil to get thru a stall...called a crutch I believe

    Comment


      #4
      Hate to say it but the oven will work fine also

      Comment


        #5
        I defer to the experts above! All I can add is if you feed your guests 1-2 hrs late they will swear it's the best they have ever had!! Dan

        Comment


          #6
          I did the oven trick and they came out OK! They were not super dark at 170 internal... normally when they are fully done on the smoker, they are almost black on the outside... They tasted fine, even with the oven finish.

          I was still cutting it close to my event, so I wrapped them in foil and a towel, stuck them in a cooler and drove the 20 minutes to where I needed to go, and pulled the meat there. Came out fantastic. Although I don't want to do that oven finish as the norm. I'll just plan for more time next time.

          Comment


            #7
            Nice!!!!!

            I have finished a few in the oven uncovered. Thanks to the Pit Barrel, that is not needed any longer.

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes

            Spotlight

            These are not paid ads, they are a curated selection of products we love.

            All of the products below have been tested and are highly recommended. Click here to read more about our review process.

            Use Our Links To Help Keep Us Alive

            Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


            Is This Superb Charcoal Grill A Kamado Killer?


            The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!


            Big. Bold. Flavor.

            Meathead's Amazing rubs and sauce

            Introduce big, bold flavor to your BBQ and grilling creations thanks to the Meathead’s Amazing line of pork, red meat, and poultry rubs as well as a KC-style BBQ sauce. Click here to read more and to purchase.


            A Propane Smoker That Performs Under Pressure

            The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.


            Bring The Heat With Broil King Signet’s Dual Tube Burners

            3 burner gas grill

            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.