Temp stall.

[wild west]

I bought a mes 30 a couple of weeks ago so im still pretty new to useing it. Ive made some keilbassa in it and did my first pork butt in it yesterday. Both times the IT has stalled (the sausage stalled around 145 and the butt stalled at 159). Is this typical? What do you so when the temp stalls? With the sausage i turned the temp up to 200 and ended up with the sausage being a bit dry. With the butt i put it in a foil tray and covered it with alluminum foil and turned the temp up to 245. It turned out fantastic but i would like to know what the solution is because it sat at 159 for almost two hours and then dinner ends up being later than expected.

 

[chef jimmyj]

Yes stalls are typical. I plan for a stall and wait it out. Foiling is always an option. With Kielbasa I smoke at 120 climing to 170 in 10°F increments every hour. If running behind, it can be finished in a 165-170 Water Bath to get to an IT of 150°F without drying. You can eat it then or hang it and let it dry an hour or so before you go in the refer. At 225 to 250 I plan on 2 hours per pound of Butt and add 2 hours for a stall. If done early, wrap in foil and towels and rest in a cooler until read to eat...JJ

 

[GaryHibbert]

Good Morning wild west.  Welcome to the forum.  I see you just joined, so when you get a chance, slip over to Roll Call (you'll find it in Announcements) and tell us a bit about yourself--where you are, what you do, interests, smoker, etc. 

As to the stall....its normal, and just a fact of life we have to live with.  When the meat stalls, you can do a couple of things.  You can just let the meat be (leaving the temperature setting stay where it is, and it will eventually start up again (during the stall, the meat continues to cook and tenderize).  Or you can foil the meat with or without some foiling sauce.  This will speed up the cooking process, but you'll find that it softens the bark.  Like you, I have a MES 30, and I never get much bark anyway, so I always foil.  Most times when I foil, I put the meat in the oven at 250* until IT reaches my desired temperature.  With Pork Butt, that's 205*--then it pulls easily. 

You'll learn pretty quickly not to count on the meat being done at a certain time.  All smokes are different and will take different times.  Factors like weather, size and quantity of meat, and often you'll just get a contankerous piece of meat that won't cooperate, all affect the duration of the smoke.  One of the most important phrases you need to grasp and truly believe is:  "The meat will be done when the meat is done."

Hope this helps.

Gary

 

[SmokinAl]

Sounds like the boys got you covered.

Al

 

[wild west]

Thanks for the help guys. Gary i did check in at roll call the day i joined and JJ i used your recipe for rub and finishing sauce on the butt. It was fantastic.

 

[GaryHibbert]

Thanks for the help guys. Gary i did check in at roll call the day i joined and JJ i used your recipe for rub and finishing sauce on the butt. It was fantastic.

When you fill in your community profile, it will ask for a bunch more info from you.  That's why you'll see info about most of us in the top right hand corner of a post, but nothing but a date of joining in yours.  Filling out this info helps other members answer a lot of questions asked as they can see where you are, what equipment you're using, and whatever else you add.

Gary