- May 26, 2023
- 4
- 1
I've had three pork butts in a pit boss upright @250 for 15 hours now. They're stalled at 165. Not unexpected. But I'm using the time to think about the stall problem.
All the solutions I've read about involved turning up the heat when you hit the stall or wrapping, which can compromise crust. But why not cook hot and fast to get to 160 or so and then turn it down?
Supposedly collagen doesn't even start breaking down until 160, continues to 180 and takes time. So why not cook at 350 or 400 until it reaches 160 and then leave it at 200 for the next 4-6 hours until you get to 205?
I'm going to try that next time, but it seems so obvious that someone must have tried it before. Anyone have throughs or experience with that method?
All the solutions I've read about involved turning up the heat when you hit the stall or wrapping, which can compromise crust. But why not cook hot and fast to get to 160 or so and then turn it down?
Supposedly collagen doesn't even start breaking down until 160, continues to 180 and takes time. So why not cook at 350 or 400 until it reaches 160 and then leave it at 200 for the next 4-6 hours until you get to 205?
I'm going to try that next time, but it seems so obvious that someone must have tried it before. Anyone have throughs or experience with that method?