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First butt, 2 stalls
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Club Member
- Oct 2017
- 13
- Scotia, NY
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Weber Performer Grill
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First butt, 2 stalls
So I smoked my first Boston Butt yesterday. Cut it in 2 pieces, as I (a) didn't have time to do a whole butt, and (b) wanted more delicious bark. Set up the snake method the night before, and dry brined with sea salt (what I had on hand). Made a semi-MMD (ground rosemary didn't arrive in time), and started at 7:45 AM. Windy day, so I had some issues trying to keep the temp steady. I hit the first stall at about 157, Hung there for about 2 hours. Then when it hit 183, it stalled again for another hour. Now I should add that I had to add more coal after it had been there for about 30 min's. Has anybody had this happen to them before? I told my wife that it was just a stubborn pig, lol. I pulled it off once it hit 196, and it turned out great, but it was a 12 hour cook on something I thought should take about 8. The total weight on the butt was 6.75 Lbs, and I would guesstimate 3 and 3.75 on the 2 pieces. Any ideas/suggestions?
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What temp were you cooking at? Pigs can be stubborn (as can cattle). They are however very forgiving and I wouldn't be at all adverse to cooking a butt at 275 or better. They will still sometimes, do as they please and they are done when they are done. Good idea to always give your cook more time than you thing you will need. Way easier to "hold" the meat than hold back a hungry crowd...
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Club Member
- Jul 2016
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- Virginia
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Agree with HorseDoctor starting early and having to hold is soooo much better then dealing with hungry folks. Yes, have seen multipal stalls on one hunk of meat.
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Charter Member
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- 9848
- Kansas Territory
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Yep. As mentioned above, it jus' so happens that some pieces of meat are jus' ornery, an recalcitrant!
Multiple stalls certainly ain't unheard of...
Ya' done good, an' learned some new things, here, to help ya' plan yer next cooks...
Btw, yer pics ain't made it here, to Kansas Territory... leastwise, not yet.Last edited by Mr. Bones; October 18, 2017, 03:53 PM.
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My first boston butt cook stalled twice also...I didn't think it was ever going to get to temp...Since then I have only had one other cook stall twice...But I also wrap most of the time now which helps with the stall issues.
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Club Member
- Oct 2017
- 13
- Scotia, NY
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Weber Performer Grill
Brinkmann ECB Smoker, Modified
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Weber Jumbo Joe Grill
Thermopro TP12 Remote Thermometer
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Cooking temp ranged between 225-235, on a Weber kettle. Figured I wasn't the only person to have 2 stalls. Not sure what's going on with the pics. Funny thing is I can see them using my desktop, but they don't come up on my phone. Weird.
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I’m sure the results were great! I’ve had two stalls. No biggie. 12-hours seems normal for a 225F cook on a PB.
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Charter Member
- Sep 2016
- 9848
- Kansas Territory
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Grills / Smokers
*********************************************
Kingsford 24" grill (Free) 'Billy'
Brinkmann Smoke n Grill
Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
Weber 18" Kettle ($30 CL) 'Lil' Feller'
Weber Smokey Joe ($25 CL) 'Lil' Brother'
Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
Weber 22.5 OTS DO Code Black ($15 CL)
Weber 22.5 OTS E Code Black ($20 CL
Weber 22.5 OTS EE Code Black ($20 CL
Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
Weber "H" Code 18.5" WSM '86 ($75 CL)
Weber " " Code 18.5" WSM
Weber 26.75, $199 NFM clearance !!!
Weber SJS AH 'Lil' Brother'
Weber SJS AT 'Lil' Sister'
Weber SJS DE Code (FREE) 'Lil' Helper'
Weber SJG M Code 'Lil Traveller'
Weber SJS AH Code 'Kermit' (Lime Green)
Horizon 20" Classic, w/baffle/tuning plate (FREE)
Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!
Thermometers:
*********************************************
Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
Maverick ET-732, (Black)
Thermopops, (Red, Yellow, Green)
ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
Blue ThermaPen Mk4
Orange Thermapen Mk4
Pink Thermapen Mk4
ThermoWorks IR-GUN-S
ThermoWorks Smoke
ThermoWorks Open Box Smoke
4 Pro Series cable extensions
Smoke Gateway
Accessories:
*********************************************
2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
BBQ Vortex, 2 Hovergrills, Top Deck
Warming shelf
MyWeigh KD-8000Kitchen Scale
Backyard Grill marinade injector
Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
Bear Paws
Meat Rakes
BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)
Cookware:
Probably a ton of cast iron, mostly very old...still cookin'
G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
'60's Revere Ware (Mom's), + others found elsewhere
60's CorningWare 10-cup percolator (Mom's) Daily driver
50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
Tramontina 6.5 qt Dutch Oven
Cutlery, etc.:
Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
Dexter 12" slicing knife, 6" Sani-Safe boning knife
Smith's Tri-Hone Natural Arkansas Knife Sharpening System
Multiple steels, from all over the planet
Crock sticks
Diamond stones, various
Lansky Sharpening System
Tableware
Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
Dinner: Guests: Washington Forge, Town and Country
Fancy / Formal: Family silverware
Also, as mentioned elsewhere, cuttin' hunk in half doesn' apparently do a whole helluva lot to accelerate cook time; it does provide more available surface area to brine, rub, smoke, season, etc., though.
Two halves of a PB are still ~ th' same thickness, an' will take remarkably near as long to achieve desired probe tender, or IT...
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Announcement
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Meat-Up in Memphis 2021
SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
Click here for details. (https://amazingribs.com/memphis)
See more
See less
Comment