stall temp

Discussion in 'Pork' started by cromag, Apr 11, 2010.

  1. cromag

    cromag Smoking Fanatic

    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
     
  2. kaiser

    kaiser Smoke Blower

    I think the stall is generally around 160.

    Just make sure your smoker temp is right and let it take whatever time it needs :)
     
  3. cromag

    cromag Smoking Fanatic

    some people say foil at 165 and bring to 200 for pulled pork so I'm guessing 165 is right past the stall stage right?
     
  4. 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.
     
  5. cromag

    cromag Smoking Fanatic

    I sure hope not.. I put in the smoke at 7:30 this morning and I need to be leaving by 5pm. It is a 6.60 lb butt..
     
  6. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    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?
     
  7. cromag

    cromag Smoking Fanatic

    cooking at 250* and I am now in the foil stage and the meat is 188*
     

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