Does the stall come earlier at cooler outside temps?

Discussion in 'Pork' started by OldManEasy, Nov 10, 2017.

  1. OldManEasy

    OldManEasy Newbie

    I've had an 10# butt on my smoker since 9am. Fire has been from 225° to 250° It has stuck in the mid 130s° for about 2 hours. It just turned over to 140° because I've opened up the vents and allowed the fire to get to 280°-300°. The ambient temperature is about 30-40° cooler than when I've smoked butts before. I think I'm in the stall earlier due to the ambient temperature. Does this sound normal to you guys/galls?
  2. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    I don’t think the stall has much to do with ambiant temperature but more about the amount of fat in the meat!
    OldManEasy likes this.
  3. OldManEasy

    OldManEasy Newbie

    Sir, Thank you for your reply!
    However, I think I've found my answer. My dual probe thermometer @#$% the bed. About twenty minutes ago I stoked the fire the noticed really abnormal temps. Like fire at 450° and internal at 270°. Of course I proceeded to freak out internally. I went upstairs to the kitchen and got my slow digital probe. Internal was in the 180s so I pulled it off and am now finishing it off in the oven. I'm glad I have the extra thermometer. Got a dual probe thermometer you really like?
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    And, the humidity... lower humidity, the more evaporative cooling effect on the meat... If you have added all the smoke you want, wrap the meat in peach butcher paper... The peach stuff breathes and is used in BBQ... once wrapped, the evaporative cooling will not happen.. the meat is taken out of the loop, so to speak...
    OldManEasy likes this.
  5. OldManEasy

    OldManEasy Newbie

    Thanks! and thank you for the link as well!
  6. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    I agree always use pink paper.. Dave knows!!!
    OldManEasy likes this.
  7. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    I wonder if wrapping a brisket in a few layers of cheese cloth would do something to keep meat moist and let it breath? I mean like a wrap of 6 or 8 layers ..

    I have seen turkey recipes using cheesecloth in the oven to keep a basting moisturizing effect on the turkey and it turns very dark under the cheesecloth..

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