A QESTION ABOUT THE STALL

Discussion in 'Grilling Pork' started by preacherman1, Mar 17, 2012.

  1. preacherman1

    preacherman1 Fire Starter

    DON'T HATE ME BUT I HAVE NO ACCESS TO PICS FOR EVERYBODY TO SEE.  I have been smoking an 8lbs butt since 11:10 this morning cst and hit the stall about 3pm at 165 F  It's been almost 3 hrs  and still at 165 F but the meat is tender as it can be (as if it is done in less than 8 hrs and i anticipated at least 12 hrs of grill time)  I have taste tested and honestly believe i could take it off and pull it now.  Should I let it go up to 200 F as recommended for pulled pork or would it hurt  to take it off now. By then it should just drop off the bone . What do i do????
     
  2. mlrtime

    mlrtime Fire Starter

    KEEP IN IN TILL 200 FTC
     
  3. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Leave it alone, step away from the smoker. Lol lit get to at least 200
     
  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    your at slicing temps but not pulling temps.  I know it is hard but it is worth the wait.  Have a drink and it will pass :)
     
  5. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    leave it be... 205-210 for me... It will not pull apart at 165... If you wanna push it threw the stall... wrap it in foil and let it go until 205-210 and then cooler it for AT LEAST 1 hr....
     
  6. s2k9k

    s2k9k AMNPS Test Group

    That was the hardest thing for me to learn....to just be patient and trust it and leave it alone....since I've leaned that things have turned out much better.
     
  7. preacherman1

    preacherman1 Fire Starter

    I must confess i got a little impatient and started eating on it when i would add charcoal or chips to the fire havent eaten all day but i am staying with it til i get a sandwich tonight. Thank you all for your advice i knew i could count on you all.  you all are awesome
     
  8. venture

    venture Smoking Guru OTBS Member

    If your temps are correct, you have hit the stall or the "plateau" exactly where mine usually do.

    It is time to make a beer run.

    Be patient and you will be rewarded!

    Good luck and good smoking.
     
  9. Yup! Wait it out. It will start to rise in temp and then it should hit the magic temperature of 205°....I did one last Saturday and same thing...the stall...It's time to have another cold one...[​IMG]
     
  10. Smoking a 4.5 pounder right now...exact same thing.  Threw it on at 9am and is stuck at 160, going on 2 1/2 hours now...just opened another beer and turned on some tv.  Just have my trusty Maverick next to me and will give it a gander every once in a while...by 7pm, we should be in pulled pork heaven!!!

     [​IMG]
     
  11. frosty

    frosty Master of the Pit

    Remember "if you're looking, you're not cooking".

    The thing I lack is patience. [​IMG]     I have to force myself to move away and not open the smoker, but I agree the rewards are worth the wait!
     

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