First - thanks to Meathead and the people working hard to contribute to this site. I've made a lot of delicious BBQ on my smoker the past 2 months, and AmazingRibs.com is an incredible resource.
Question - I've been doing lots of ribs, but I did my first butt Saturday, 9.75 lbs (prior to my trimming - I didn't weigh it after that, sorry - next time I will) and bone in.
While I was prepared for the stall, thanks to this site (once it hit 160, it only moved to 162 in about 3.5 hours), I was not prepared for two stalls. Once I got past the first one - I hit another at 180. I ended up opening all the dampers, and dumping a chimney full of hot coals to swing the temp from the lovely rock solid 225 to 245 I had all day to a toastey 380.
Of course I recorded temps, conditions, damper positions, and any actions taken every 15 to 30 minutes and used a Maverick 733 to get smoker and meat temps, but this was not a subtle thing I only noticed later - it was a real second stall.
I wasn't panicked. Just annoyed. Minus the second stall, I had even calculated the time pretty well, I figured up to 12.5 hours, but adding a second 2 hour stall, it took 14.5 hours. I know time is highly variable and stupid to count on - but it was just me and my wife, and eating at 9 PM is normal for us. It came out delicious, still -- I am not complaining - and aesthetically pleasing, too - see photo for barktacular goodness. (And kudos to Meathead for the Memphis Meat Dust recipe, of course.)
Anyway, the question is - two stalls...normal, uncommon, or something else?
Question - I've been doing lots of ribs, but I did my first butt Saturday, 9.75 lbs (prior to my trimming - I didn't weigh it after that, sorry - next time I will) and bone in.
While I was prepared for the stall, thanks to this site (once it hit 160, it only moved to 162 in about 3.5 hours), I was not prepared for two stalls. Once I got past the first one - I hit another at 180. I ended up opening all the dampers, and dumping a chimney full of hot coals to swing the temp from the lovely rock solid 225 to 245 I had all day to a toastey 380.
Of course I recorded temps, conditions, damper positions, and any actions taken every 15 to 30 minutes and used a Maverick 733 to get smoker and meat temps, but this was not a subtle thing I only noticed later - it was a real second stall.
I wasn't panicked. Just annoyed. Minus the second stall, I had even calculated the time pretty well, I figured up to 12.5 hours, but adding a second 2 hour stall, it took 14.5 hours. I know time is highly variable and stupid to count on - but it was just me and my wife, and eating at 9 PM is normal for us. It came out delicious, still -- I am not complaining - and aesthetically pleasing, too - see photo for barktacular goodness. (And kudos to Meathead for the Memphis Meat Dust recipe, of course.)
Anyway, the question is - two stalls...normal, uncommon, or something else?
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