The Stall

[Henrik]

Welcome to the pit R.Keogh! Lots of members chipping in to help already, it's great to see!

I agree with others, once you have the right amount of bark, wrap it and bring it home. And don't forget to rest it in a faux cambro.

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[R.Keogh]

I had done all the readings previously I just forgot to do a new member post (which I now have done). Also got a few things on my profile in order and unfortunately I won't be eligible for the gold giveaway because I live in Canada and don't have a US mailing address. Unless we could setup a cash on delivery or something ? I donno. Again thanks for the help and greetings everybody.

[Polarbear777]

Last weekend I let a pair of butts stall out for 6+ hours and after 12 I upped the temp to 250 then after 14 I gave up and wrapped them fir the last couple hours. Bark was well established and much of the meat was too dry. Could have wrapped much earlier, finished in a cambro and either used fat flash or the searzall to re-crisp the bark. That's my plan for next time anyway.

The other option is to start one much earlier and let it go to get bark, then crutch the other one after a few hours, then when they are both ready, pull and mix them together.

[Mr. Bones]

Interestin' experiment!
I'd be followin' along, on that one!

[HorseDoctor]

Or just do your cook at 260-280 which will help you power through the stall. Your end result will likely be better than "too low & too slow"??? Good luck!