Sunday I did a 3.6 lb bone-in butt in my 22.5" WSM. This is only my third one so far. The oven temp was holding a steady temp of about 235°. It hit a stall at 150° for about 2 hours. It hit another stall at 165°. I let the oven temp go up to 170° to help speed it through and let it slowly drop back to 230ish. The stall was about an hour. Then about 10 1/2 hours into the cook it hit another stall at 185°. It was still there at the 11 hour mark. Errr!
It's now 6 pm and the wife and I are ready to eat. So I go ahead and stick a fork in it. The fork turns easily and it tastes great. I go ahead and take it off and it easily comes off the bone.
Are 3 stalls before it hits 190° normal? Had I been able to stick it out until it hit 203° could I have hit a 4th stall and would the wait, as good as it already was, taken it to a whole nother level of deliciousness? Wish I had the time to find out.
Thanks for any thoughts!
It's now 6 pm and the wife and I are ready to eat. So I go ahead and stick a fork in it. The fork turns easily and it tastes great. I go ahead and take it off and it easily comes off the bone.
Are 3 stalls before it hits 190° normal? Had I been able to stick it out until it hit 203° could I have hit a 4th stall and would the wait, as good as it already was, taken it to a whole nother level of deliciousness? Wish I had the time to find out.
Thanks for any thoughts!
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