Hey guys, I'm at the tail-end of cooking my first butt, and I've run into something I haven't seen mentioned in the pit or on the main site... a second stall around 190! Have any of you guys run into this? Do you know what causes it? Any tips (other than wrapping in foil)? Thanks!
Announcement
Collapse
No announcement yet.
Second stall?
Collapse
X
-
Yeah, typically I will get another stall around 183 to 190 internal.
If you have plenty bark wrap it up.
I would guess that it is caused by a secondary flow of moisture making it to the surface to cause some more evaporative cooling.Last edited by Jerod Broussard; July 17, 2016, 05:02 PM.
-
Club Member
- Jun 2016
- 2377
- Beautiful Downtown Berwyn
-
Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
-
Administrator
- May 2014
- 19018
- 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.
This is another reason why I hate not wrapping. It just takes too long IMO to cook butts unwrapped, especially that last home stretch if/when you get a second stall (unless you plan for it and start 16-18hrs ahead of chow time). By then you're hungry, it smells good and the last thing you wanna do is wait for another stall.
Comment
-
Ah, thanks guys, glad it's not just me! Ended up pulling it out at 194 internal, not quite as tender as I would have liked, but still the best damn pulled pork I've ever had (admittedly, I have not had a whole lot). The pork, the sauce, and the slaw, all made from recipes in the book, were met with rave reviews! Good first cook!
Comment
-
The second stall is discussed here in the tan sidebar http://amazingribs.com/tips_and_tech...the_stall.html
Comment
-
Thanks for posting this question and for the answers. I was in need of a BBQ crisis hotline on Sunday as the shoulders that I expected to take 10-12 took more like 14-15. I was forced to crutch and put in hot oven (300) to get to 203 and give them some to rest whilst getting the rest of the meal together. Glad your cook went well.
Comment
-
Ugh, Wish I'd read this earlier. Did a butt overnight for my daughters 1st bday party Sat. Put it in the WSM at midnight Friday night, hit the first stall at 5:00am, didn't freak out. Hit another around 11:00am at 178*. Party was at 12:30. Started to freak out a little. Ended up puling and chopping at 12:15, still at 178*. It was delicious, no leftovers. My FIL and his BIL went back for 3rds and 4ths! Also made beans and KC sauce for the first time. All excellently received!
Comment
Announcement
Collapse
No announcement yet.
Comment