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3 stalls and only at 180?

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  • Ribber
    commented on 's reply
    Great idea.

  • Jerod Broussard
    commented on 's reply
    I would like to start a cooking graph thread when I finally get a Data Logger from Thermoworks. Just so people can get a visual of approximate times with obvious variations in humidity and what not.

  • Ribber
    replied
    HackingBBQ, I'm sorry I am so slow acknowledging your post. Thank you for taking the time to help me out! If that's what a Lang 60 can do for you while cooking then I'm sure I'll never have one. Thanks for the info. I think I understand.

    BTW, when I saw your post just as I was heading out the door on Saturday to pick up my brisket I showed my wife your post and said "see what I'm getting for my small investment in The Pit!" She was quite impressed!

    Leave a comment:


  • HackingBBQ
    replied
    Normally my cooking curve for pork butts looks like this (green and blue line were two separate butts). This is from the fourth of July where I did four butts on my Lang 60 reverse flow. For this cook things were going ahead of schedule so I backed it down from 275 to 225, but if you ignore that the curve on cooking the meat usually looks the same for me. The primary stall normally begins somewhere between 160-170 and lasts for an indeterminate amount of time. As I collect more data I hope to publish results about the average stall length, but anecdotally I expect it to be pretty variable since every cut of meat is different and it's a very cut dependent thing.

    Click image for larger version

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  • Ribber
    replied
    Thanks for everyone's input. I guess it's going to take a lot more cooks to get a good feel for the stalls. Also, I noticed in my original post I incorrectly stated that I have a 22.5" WSM. I have an 18.5".

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  • ecowper
    commented on 's reply
    A lot of times I'm using Costco's boneless pork butts and have to do a fork twist.
    Last edited by ecowper; July 29, 2016, 09:48 PM.

  • David Parrish
    replied
    My guess is your three stalls were a result of your temp changes. The meat wasn't sweating enough moisture to stall when the pit was in the 270 range, but once you got to a lower temp the "meat sweat" was sufficient to offset the reduced temp and airflow, thus causing a second and even third stall.

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  • HawkerXP
    replied
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    yo Curling Dog! This guy did not recover from said stall.

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  • HawkerXP
    replied
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    yo Curling Dog! This guy did not recover from said stall.

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  • HawkerXP
    commented on 's reply
    I use the bone wiggle as well.

  • Jerod Broussard
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  • Ribber
    commented on 's reply
    LOL! You sound like my brother-in-law...and Dad!

  • CurlingDog
    replied
    STALL RECOVERY.
    In all upset situations, it is necessary to recover from a stall before applying any other recovery actions. To recover from the stall, angle of attack must be reduced below the stalling angle. Nose-down pitch control must be applied and maintained until the wings are unstalled. Under certain conditions, on airplanes with underwing-mounted engines, it may be necessary to reduce some thrust in order to prevent the angle of attack from continuing to increase. Once unstalled, upset recovery actions may be taken and thrust reapplied as needed.

    oops. sorry. Wrong forum.

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  • LA Pork Butt
    replied
    I rarely wrap the 10 pound butts I cook at 225 and take them to an internal temp of 200 in 12-16 hours.

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  • ecowper
    replied
    I never wrap/crutch pork butts to deal with the stall and I never get to 203. I typically take them off at 195'ish and hold in the oven for an hour, in foil, at 175. In my opinion, once you're over 190, the temp is a guideline. It's all about that fork twist or bone wiggle.

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