Stalled at 155

[ribeyeguy]

3 hours into a 4 pound shoulder and it's sat at 155 for the last half hour. I'll wait it out, I've got 4 or 5 hours before serving. Bark is looking great!

[Jerod Broussard]

Are those naturally camo binder clips?

My SV'd roast, out the fridge into the PBC had a mini-stall at 57 degrees!!!

I'd flip that roast. ribeyeguy

[ribeyeguy]

No, they're naturally rusty binders. You really think I should flip it?

[Jerod Broussard]

Check and see. I always flip mine, the air flow over the top is mucho times more than under the grate.

[HawkerXP]

the bottom will need to bark up.

[ribeyeguy]

Good call Jerod! Here it is flipped, virtually no bark on the bottom.

[ribeyeguy]

Well I didn't expect this. The stall lasted all of 45 minutes and it's now ready to come off. It's 195 in the thickest part, 203 in the thinnest. Total cook time was 5 hours with a grate temperature of around 250. We weren't planning on pulling and eating it for another 3 hours or so. Can I hold it that long in a faux camaro? Any other suggestions?

[Breadhead]

Yes... Leave you temperature probes in and double wrap them in foil. Preheat your cooler with boiling water. Put some towels under the meat, put your meat in and fill the cooler up with towels. It will hold it at 160° or above for 3 hours, no problem.👍

[ribeyeguy]

Thanks Breadhead!

[ribeyeguy]

Preparing to pull!

[fuzzydaddy]

That's a fine looking butt ribeyeguy!

[Jerod Broussard]

That looks good already. I would advise for optimum all around bark to flip as soon as you got plenty on top.

[ribeyeguy]

Pulled and ready to eat. Little disappointed in the smoke ring but mighty tasty. Time to eat followed up with a nap.

[fzxdoc]

Looking good!

[HawkerXP]

looks goood!

[RonB]

That looks like a great cook to me.

[Huskee]

I cooked a brisket flat yesterday and it stalled for about 3hrs, longest I've had in a while. It actually dropped in temp 5 degrees during that time.