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Post by arniesbbq on Dec 19, 2015 9:16:02 GMT -5
I've been away for a while due to some health issues and finally got the smokenator out two days ago and did a 7 lb butt. I knew I was rusty but I had a stall st about 144° and the dang thing wouldn't climb even after about 9 hours. Finally I put my tail between my legs and finished it in the oven. It came out great but I was still disappointed at resorting to the oven method. Does anyone have any idea why I couldn't break out of the stall?
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Post by 1luckytexan on Dec 22, 2015 9:11:37 GMT -5
that's a lower temp than where I usually find a stall - not sure what was going on.
have you tested your therm in boiling water lately?
most people say the stall is due to collagen conversion, some say it's moisture loss. w'ever the reason, I usually see it happen over 160*F though.
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Post by arniesbbq on Dec 22, 2015 15:42:10 GMT -5
that's a lower temp than where I usually find a stall - not sure what was going on. have you tested your therm in boiling water lately? most people say the stall is due to collagen conversion, some say it's moisture loss. w'ever the reason, I usually see it happen over 160*F though. |
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Post by ncsmoker on Dec 22, 2015 18:44:09 GMT -5
That is a long time for a stall and usually happens between 150-160. The stall happens when water in the meat is equalizing throughout it. It has nothing to do with collagen. There is a good discussion of the stall in Amazing Ribs. When doing a pork butt I normally smoke it at 240 to 260 the higher temp pushes the stall along faster without any deterioration of the meat. A stall should last no longer than about 3 hours. Do check your thermometers, I prefer an ice check as 32 degrees is the same at all altitudes while boiling water 212 degrees varies by altitude. Start with a full SN and 12 lighted coals, keep your temp above 240, this is still low and slow just the upper level. A Maverick ET-732 is a great addition to any smoking station.
Your 7lb butt should have taken 10-11 hours even with the stall.
Good luck on your next one and hope this helps.
Tom
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Post by arniesbbq on Dec 23, 2015 6:06:46 GMT -5
That is a long time for a stall and usually happens between 150-160. The stall happens when water in the meat is equalizing throughout it. It has nothing to do with collagen. There is a good discussion of the stall in Amazing Ribs. When doing a pork butt I normally smoke it at 240 to 260 the higher temp pushes the stall along faster without any deterioration of the meat. A stall should last no longer than about 3 hours. Do check your thermometers, I prefer an ice check as 32 degrees is the same at all altitudes while boiling water 212 degrees varies by altitude. Start with a full SN and 12 lighted coals, keep your temp above 240, this is still low and slow just the upper level. A Maverick ET-732 is a great addition to any smoking station. Your 7lb butt should have taken 10-11 hours even with the stall. Good luck on your next one and hope this helps. Tom |
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Post by arniesbbq on Dec 23, 2015 6:13:11 GMT -5
Thanks Tom!! I've been using a $15.00 digital probe that I got from Walmart and up til now it performed OK. Not great bit got the job done. It's probably time to up grade. The smoking gods have blessed us with unseasonably warm temps in NW Pennsylvania and I'm trying to take advantage of it! Happy Smoking!!
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Post by ncsmoker on Dec 23, 2015 18:02:03 GMT -5
Arnie keep the probe and use it to check various places in large pieces of meat so you know that is evenly cooked through out. I have one of Walmart's thermometers also but have up graded to a Taylor from Amazon that let's me calibrate and is water resistant.
It is warm here in the NC mountains so planning to do some smoking over the holidays.
Happy Holidays
Tom
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