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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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First butt, 2 stalls

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  • sdenue57
    commented on 's reply
    Sure worked out that way for me, lol.

  • Nightrayne
    commented on 's reply
    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
    replied
    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...

    Leave a comment:


  • kmhfive
    replied
    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.

    Leave a comment:


  • ComfortablyNumb
    replied
    No pics for me, phone or laptop.

    Leave a comment:


  • HawkerXP
    commented on 's reply
    Polo

  • sdenue57
    commented on 's reply
    Weber kettle

  • sdenue57
    replied
    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.

    Leave a comment:


  • clb239
    replied
    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.

    Leave a comment:


  • SoCalTim
    commented on 's reply
    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.

  • HouseHomey
    replied
    No Pictures. MARCO........ c

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

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  • Mr. Bones
    replied
    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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  • HawkerXP
    replied
    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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  • HorseDoctor
    replied
    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...

    Leave a comment:

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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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