Hey all, first off: absolutely love the site! Thank you for all the great intel and recipes, you've helped me wow some folks and I can't tell you how much I appreciate it!
One to my question/issue...it's a tale as old as time I guess but I could really use some insight: I keep struggling with "The Stall" and I'd really like to get through it without the crutch.
Here is the latest example as it has me really frustrated: Just smoked a pork butt yesterday in my masterbuilt electric smoker...the pork butt, was a meager 3# 8oz...I smoked at 225 for 8 hours...never got about 158F! That is more than 2 hours per pound and still didn't get through the stall. I then increased to 260 for another hour and 20 minutes...got to 163 but was moving at a crawl...the natives were getting restless, so I threw in the towel and pulled it, shredded it (with some difficulty as it didn't pull without a fight) and we had some real good but could be better pulled pork. Don't get me wrong, we all enjoyed it (especially with your memphis dust on it) but it wasn't that awesome melt away moist tenderness you say you get at 203 (which I have never gotten to...yet!).
Any thoughts? It seems crazy that 9 hours and 20 minutes in on a 3# 8oz butt and 163 is all I could get to....Thanks in advance!
13Bravo
U.S.H.A.!
One to my question/issue...it's a tale as old as time I guess but I could really use some insight: I keep struggling with "The Stall" and I'd really like to get through it without the crutch.
Here is the latest example as it has me really frustrated: Just smoked a pork butt yesterday in my masterbuilt electric smoker...the pork butt, was a meager 3# 8oz...I smoked at 225 for 8 hours...never got about 158F! That is more than 2 hours per pound and still didn't get through the stall. I then increased to 260 for another hour and 20 minutes...got to 163 but was moving at a crawl...the natives were getting restless, so I threw in the towel and pulled it, shredded it (with some difficulty as it didn't pull without a fight) and we had some real good but could be better pulled pork. Don't get me wrong, we all enjoyed it (especially with your memphis dust on it) but it wasn't that awesome melt away moist tenderness you say you get at 203 (which I have never gotten to...yet!).
Any thoughts? It seems crazy that 9 hours and 20 minutes in on a 3# 8oz butt and 163 is all I could get to....Thanks in advance!
13Bravo
U.S.H.A.!
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