stall temp

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cromag

Smoking Fanatic
Original poster
Mar 3, 2010
360
14
Sevierville Tennessee
Are the stall temps usually around a certain temp or does that very on the piece of meat? Right now I'm at 136* and it's been in the 130's for at least 30-40 minutes
 
I think the stall is generally around 160.

Just make sure your smoker temp is right and let it take whatever time it needs :)
 
I had one hit its stall just after the foil, and it took a long while to creep that last 15 degrees or so to 165.

Personally, I think stalling after the foil is a good thing because you'll get more "liquid gold" in the foil at the end.
 
Ive had stalls between 135-160. It just depends on the piece of meat. Also are you sure the thermometer probe is in correctly and not near a bone? 6.6lbs should take about 10 hours to cook. 5pm will be pushing it but can be done. What temp are you cooking at?
 
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