Does the Pork Butt Stall tell us about the meat? `

[LDimick]

First, if this is the wrong place for this post please forgive me.

Second, if this has been answered before please let me know and kindly point me to the thread.

Finally, my question

I have a 7 lb pork butt going right now. It is in full stall. Talking to other grillers the stall seems to have a different duration. I understand what is going on at this point but does the length of the stall reveal anything about the quality of the meat or the expected outcome?

I am not opposed to smoking two of these and if I can determine which one will be better, earlier, so much the better.

Your thoughts please.

[Troutman]

Short answer is NO. The stall has to do with evaporating moisture escaping the meat and cooling the adjacent surface disallowing that surface to continue to cook. The amount of moisture is obviously a variable in all large pieces of meat, so too is the stall. Ride through it if you have the time or wrap it in aluminum foil with a little broth to force it along.

Good luck !!!

[LDimick]

Thanks. I don't mind waiting out the stall. I was just curious if the stall is an indicator of the quality of the finished product. I guess I'll find out a c ouple of hours

[mountainsmoker]

Each piece of meat is different. You cannot even tell if they came from the same hog unless you know your butcher and can get him to cut them for you. As far as the stall just leave them unwrapped and power through it. I cook butts much hotter than I used to these days. Around 275, I see very little stall at that temp. They have plenty of fat to remain nice and juicy at that temp and I even prefer them cooked at the higher temp.

[LDimick]

Thanks. I have it up to 185 now so it should be ready in a couple of hours. Got through the stall and we'll find out how it turned out later tonight.

[RonB]

mountainsmoker makes a good point about cookin' temp. Higher will get you done quicker, and if you prefer a lower temp, but wind up in a time crunch, you can always bump the temp to 275* - 300* to finish the cook sooner.

[LDimick]

That was exactly what I did. I hit 198 and it seemed to slow way down again so I cranked it to 275 and within a few minute sit was ready. Fell apart taking off the rack.