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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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The stall

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  • Fire Art
    Fire Art
    Club Member
    • Jan 2018
    • 988
    • Jackson hole Wyoming
    #1

    The stall

    The Beast is running real good but Mr Butt is in a two hr stall
    Tags: None
    • 1 like
  • MeatMonster
    MeatMonster
    Club Member
    • Mar 2017
    • 653
    • Ellon, Aberdeenshire
    • I love beer, BBQ and rugby, just don't make me choose between them!

      GMG Jim Bowie
      ProQ Elite Smoker
      Boomerang 3 Ring Burner
      Fast Eddy Cookshack 120
      Fast Eddy Cookshack 240
    #2
    Worth waiting for!

    Comment

    • Jerod Broussard
      Jerod Broussard
      Moderator
      • Jun 2014
      • 10024
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
        Weber One Touch Premium Copper 22" Kettle (gift)
        Slow 'n Sear for 22" Kettle
        Weber One Touch Premium Black 26" Kettle (gift)
        Slow 'n Sear XL for 26" Kettle (gift)
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        Vortex
        Maverick ET-732 White
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        2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
        Thermoworks Thermapen w/ Back light (gift)
        Thermoworks Timestick
        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets
      #3
      The stall is a great time to sleep.
      • 1 like

      Comment

      • LA Pork Butt
        LA Pork Butt
        Charter Member
        • Dec 2014
        • 5643
        • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv
        #4
        I cooked a 10# Butt last night at 225. Put it on a 6pm and at 6:30am it was 153 internal. I wrapped and kicked the temp up to 275. Two hours later it was 200 internal. I put it in the faux cambro until noon, and when I pulled it 179 was the internal temp. You might try it if you are pressed for time.
        • 1 like

        Comment

        • Fire Art
          #4.1
          Fire Art commented
          May 13, 2018, 03:36 PM
          Editing a comment
          Nope good on time that’s why I’m not stressed yet🤓
      • texastweeter
        texastweeter
        Club Member
        • Jul 2017
        • 2938
        • Republic of Texas
        #5
        The stall freaks sooooo many people out. Keep chugging along. That or if the bark is set, crutch that bad boy and power through.
        • 2 likes

        Comment

        • Nuke em
          Nuke em
          Club Member
          • Jun 2016
          • 756
          • Nj
          #6
          Pork shoulder is so strange. I cooked one Friday night into Saturday and it never stalled.
          Click image for larger version Name: 3E5DE163-6CE7-4E86-A15A-A19023B81DCC.png Views: 32 Size: 77.7 KB ID: 499465
          Click image for larger version Name: C669FEFC-70B0-47C8-925C-0FA7B73DF382.png Views: 43 Size: 91.3 KB ID: 499466

          Comment

          • tRidiot
            #6.1
            tRidiot commented
            May 14, 2018, 01:51 AM
            Editing a comment
            I've had a couple that have done that... just a slow steady rise, never flattens out. It's odd, but the predictability is nice. Once I see it continuing to creep and getting up to 170+, I know I can predict within a half-hour to an hour when we'll be done. And no wrapping!
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        Announcement

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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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