I’ve got a pork butt on the smoker at 225°. I hit the stall as expected, and raised the smoker temp to 300° to push past it. That seems to be working, but here’s my question: now that I’ve "passed the stall", should I drop the temp back to 225° or leave it at 300°? And if I drop the temp, do I maybe get myself back into the stall?
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After the stall....
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Yep, drop the temp back a bit. Don't think you need to go all the way back to 225 but dropping it back to 250 or so will work. If you were past the stall you won't go back in.
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I did this yesterday on an 8 pounder. I run at 250 but it stalled at 170 IT. Cranked it up to 300 for about 45 minutes then backed it down to 275 until IT of 203. Total cook time of 8 hours.
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This is like asking what's your favorite beer. Everyone has their own opinion. It's hard to go wrong with a butt because they are so forgiving. Anywhere between 225F and 300F will work - hotter will just get you there faster. I try to keep it between 250F and 275F the whole way, but I don't worry if it goes a bit lower or higher.
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Yeah, I just settled on cooking at 375°. Done in no time at all. No need to wrap.
Easy, no stall and great bark.
JK 😃
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Double insanity. Well, maybe not double, but definitely .60% insanity.
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CaptainMike I also inject, which lengthens the cooking time as well. However, the results speak for themselves. If you were to drop one of those pork shoulders, it would pull itself. Many roads to Jerusalem.
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Well, thanks for all the help. After a very long day, here's how it all ended for me: https://pitmaster.amazingribs.com/fo...st-major-issue
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