Fired up my Weber Smokey Mountain this morning and once it was up to temp I threw the pork butt on. 13 hours later it was done! Wow! It stalled at 176 degrees for so long I began to doubt my thermometer. Finally finished ! Tomorrow we eat!
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Stubborn Pork Butt
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Administrator
- May 2014
- 19028
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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- Grilla Silverbac pellet grill
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- Weber 26" Original Kettle Premium (light blue)
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- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
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- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I think we've all wondered the same thing with long stalls. I remember Meathead even saying the same...that when the stall happens, even though we know it will happen, we still get a little antsy when it lasts so long and start wondering if our thermometer's stuck or if it's actually stalled that long!
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Administrator
- May 2014
- 19028
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Originally posted by Mickeylou5 View PostForgive me, but why do they stall?
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Charter Member
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Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
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Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
Originally posted by Mickeylou5 View PostForgive me, but why do they stall?
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Club Member
- Jan 2016
- 134
- Gibsonia, PA (suburban Pittsburgh)
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Lang Riley
Suburban Pittsburgh, PA
22.5" Copper Weber Original Kettle Premium (2016)
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Is there more than one stall point? I did my first butts a couple weeks ago after much research here. I did two 4-5 lb butts. One worked perfectly and as expected. Stalled at 150, powered through and finished at 203. Delicious. But the other would not move past 185. I'm talking 3 hours after his twin had been pulled and devoured. I ended up taking it out at about 185 and doing the best i could with it the next day. Any idea why this happened or how to avoid it?
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Yes, some will stall again in the 180's going low and slow. By that time the bark should be developed enough to wrap and speed things up.
My pastrami stalled twice. And that dude was sous vide for 40 hours before it ever got smoked.
Also, as you increase cooking temp you will increase the first and probably only stall temp until you get high enough where the stall won't occur at all. Generally, things vary...
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Being a noob to smoking my mistake this time I believe was not wrapping.It finally finished after 13 hours and turned out ok. This was my second attempt at smoking a pork butt and while I didn't wrap this time I did the first time around and it finished faster and I believe retained more moisture in the meat. For me for now on I'm pulling it at the stall and wrapping it in foil. Had my fun with pork now to try a beef brisket or two. One way to fight mother nature and winter in New England!
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