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Help!-Pulled pork

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  • Jeff J
    Club Member
    • Nov 2019
    • 17
    • Westfield Indiana

    Help!-Pulled pork

    Got a 8.8# pork butt cooking at 225* in a WSM with a DIGIQ to control the temp.Crutched it with butchers paper at 160(ish) after ten hours and added new Kingsford blue coals.Now it's stalled at 171* for the last two hours and don't know why it will not go up to pulling temp of 205*.Is this normal?.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9898
    • 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)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      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

    #2
    Get it wrapped tightly in foil or crank the heat up. Yes, pretty normal.

    Comment

    • Donw
      Club Member
      • Jul 2017
      • 3492

      #3
      Quite normal. Crank the temp up around 275 and it will start climbing. Even if you stay the course at 225 eventually it will start to climb; but it will take longer.

      Comment

      • pjlstrat
        Club Member
        • May 2019
        • 396
        • Massachusetts
        • Grills
          Primo XL
          Weber Genesis w/ rotisserie

          Thermometers/Controllers
          Thermopen
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          Party Q
          Smobot

        #4
        Yup all good. Very normal. Good thing about pulled pork it is very forgiving. Crank the heat and plow through the stall if you are on a tight schedule, hold firm and ride it out if not. You got this.

        Comment

        • DavidNorcross
          Club Member
          • Nov 2017
          • 2224
          • Virginia
          • SNS Kamado
            Weber Summit S-670
            Camp Chef FTG 600
            Camp Chef Escape

            Old Hickory Knives
            More Cast Iron than I care to admit

          #5
          You will make it. Every piece of meat is different. The rule is 1.5 hrs per lb but it could be more and could be less. Hang in there.

          Comment

          • LA Pork Butt
            Charter Member
            • Dec 2014
            • 5654
            • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

            #6
            While every piece of meat is different, I’m wondering if your Digiq probe might be malfunctioning. I routinely cook on a ceramic without wrapping at 225, and 10#ers are usually finished in 12-14 hours. The internal temp is typically at 180 by the 10 hour mark.

            Comment

            • RonB
              Club Member
              • Apr 2016
              • 13516
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
                Pizza insert
                Rotisserie
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                Chefalarm
                Dot
                lots of probes.
                CyberQ

              #7
              Normal? Yes, and there could be more than one stall if you stay at 225°. There is moisture escaping from the butt and at 225° there isn't enough difference in temps to evaporate it before it causes the stall. If you bump the temp up or wrap it, that will help end the stall.

              And 205° is not the magic temp. It's done when a probe goes in like a knife in warm butter. That could be anywhere between 195° and 210°, but is normally in the low 200s.

              Comment

              • marshall
                Club Member
                • Jul 2017
                • 669

                #8
                You can always finish in the oven at a higher temp if your tired if babysitting your smoker.

                Comment

                • hoovarmin
                  Founding Member
                  • Jul 2014
                  • 1092
                  • Neptune Beach, FL
                  • Weber Performer 22
                    SNS
                    Joule
                    Thermoworks Smoke
                    Thermoworks Thermapen
                    Kingsford Blue Bag

                  #9
                  We need to establish a Pitmaster Club 24/7 crisis hotline for our brethren experiencing their first stall, and pepper the sidebars with public service announcements raising stall-panic awareness.

                  Comment


                  • RonB
                    RonB commented
                    Editing a comment
                    Great! I'll put you down for the midnight to 8 AM time slot.

                  • hoovarmin
                    hoovarmin commented
                    Editing a comment
                    RonB I prefer to remain the idea guy, - off to solve other problems that need my attention, lol.
                • Michael_in_TX
                  Club Member
                  • Dec 2018
                  • 689
                  • Texas Gulf Coast
                  • Grills:
                    Weber 22" Kettle Premium w/Slow N' Sear 2.0
                    Pit Barrel Cooker
                    W.C. Bradley & Co. Char Kettle CK-115 ~1980s Vintage Grill (inactive)

                    Accessories:
                    Thermopop (Instant Read)
                    Thermoworks Smoke

                  #10
                  Originally posted by hoovarmin View Post
                  We need to establish a Pitmaster Club 24/7 crisis hotline for our brethren experiencing their first stall, and pepper the sidebars with public service announcements raising stall-panic awareness.
                  Absolutely. I think what makes that first stall so shocking is that the meat has generally been rising in temp at a relatively fast clip, then it slows down....and just stops. That was my experience. I thought it would be done soon, but I still had several hours to go! (Didn't wrap.)

                  The reverse problem is wrapping for the first time and being shocked at how fast it comes out of the stall!

                  Comment


                  • hoovarmin
                    hoovarmin commented
                    Editing a comment
                    Yes, but having a faux cambro at the ready smooths over finishing early and makes it all the better!

                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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