Stalls???

[cornbiscuits]

Is it typical for stalls to happen above 180*? I am in the process of smoking a pork butt, and the internal temp went from 181 to 174 and has been holding there for over an hour. I have maintained a grill temp of 225*. Should i increase grill temp? Or let it ride....

[DWCowles]

Yep...you have hit a second stall

[smokinfatties]

i would let it ride unless you're in a rush in which case you could wrap her up to speed through. Bark should be plenty set @ 175-180

[David Parrish]

Increase temp. Wrap if you're in a hurry.

[cornbiscuits]

I let it ride since it had a nice bark on it, and it finally broke. At 187 right now

[RonB]

My personal experience is that butts, (and other large clods of meat), stall when they want to.

[Steve B]

I agree. Those little bastards are always messing with us.
cornbiscuits you could up the temp to get the cook done sooner. Maybe as high as 275. Butt (ha) if you have the time just let it ride. And show us some pics please.

[cornbiscuits]

For some reason I can't upload pics. It says the extension of the file does not match the content. Whatever that means

[cornbiscuits]

got the pics to work! Unfortunately it was after the fact.....this is what's left of a 10lb butt

[HawkerXP]

LoL! looks like nachos for one tomorrow!

[lschweig]

Better late than never and from what little I see looks very nice!

[Jerod Broussard]

Once enough moisture accumulates on the surface to initiate the evaporative cooling process you will have a stall. Someone posted on the main site a few years ago a very zoomed in graph that showed a lot of mini-stalls to go along with the regular ones that we view. He had some pretty high-tech equipment.