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First butt, 2 stalls

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  • sdenue57
    Club Member
    • Oct 2017
    • 13
    • Scotia, NY
    • Weber Performer Grill
      Brinkmann ECB Smoker, Modified
      Char-Broil 4 Burner Gas Grill
      Weber Jumbo Joe Grill
      Thermopro TP12 Remote Thermometer
      Kingsford Blue Bag Charcoal
      Future Slow N Sear Owner

    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?
  • HorseDoctor
    Charter Member
    • Sep 2014
    • 1147
    • Central Iowa

    #2
    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...

    Comment


    • SoCalTim
      SoCalTim commented
      Editing a comment
      Agree with Horse Doc - Butts are very forgiving, you can raise the temp as high as 350 - which is called a ‘Turbo Cook’ .. in fact, you can do the whole cook @ 350 and finish it in 5 hrs or so. No one will ever know you didn’t slave over it for hours open hours.
  • HawkerXP
    Club Member
    • Jul 2016
    • 6318
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Thermopops
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    #3
    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.

    Comment


    • Nightrayne
      Nightrayne commented
      Editing a comment
      Same here, I have had double stalls on pork butts before. Usually I only get a single stall when cooking hot (275-300) - more likely to get a double on low and slow (210-230)
  • Mr. Bones
    Charter Member
    • Sep 2016
    • 10024
    • Kansas Territory
    • Grills / Smokers
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      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
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      Cookware:
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      Dexter 12" slicing knife, 6" Sani-Safe boning knife
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      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    #4
    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.

    Comment

    • TheCountofQ
      Former Member
      • Apr 2015
      • 503
      • Tulsa, Oklahoma

      #5
      Can't see the pics here either... I bet it looks great though. What are you cooking on?

      Comment


      • sdenue57
        sdenue57 commented
        Editing a comment
        Weber kettle
    • HouseHomey
      Club Member
      • May 2016
      • 5559
      • Huntington Beach, Ca. Surf City USA.
      • Equipment
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      #6
      No Pictures. MARCO........ c

      Comment


      • HawkerXP
        HawkerXP commented
        Editing a comment
        Polo
    • clb239
      Club Member
      • Oct 2016
      • 785
      • Farmville, Va
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      #7
      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.

      Comment

      • sdenue57
        Club Member
        • Oct 2017
        • 13
        • Scotia, NY
        • Weber Performer Grill
          Brinkmann ECB Smoker, Modified
          Char-Broil 4 Burner Gas Grill
          Weber Jumbo Joe Grill
          Thermopro TP12 Remote Thermometer
          Kingsford Blue Bag Charcoal
          Future Slow N Sear Owner

        #8
        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.

        Comment

        • ComfortablyNumb
          Club Member
          • May 2017
          • 3499
          • Northeast Washington
          • KBQ C-60
            PK360
            Thermoworks Smoke
            Thermoworks Thermopop
            Thermoworks Dot

          #9
          No pics for me, phone or laptop.

          Comment

          • kmhfive
            Club Member
            • Mar 2017
            • 2988
            • Northern Illinois
            • Weber Kettle -- 22.5" (In-Service Date June 2015)
              Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
              Pit Boss 820 (Retired)
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              Maverick ET-733
              Fireboard
              Home-brewer

            #10
            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.

            Comment

            • Mr. Bones
              Charter Member
              • Sep 2016
              • 10024
              • Kansas Territory
              • 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

              #11
              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...

              Comment


              • sdenue57
                sdenue57 commented
                Editing a comment
                Sure worked out that way for me, lol.

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