Help me understand “the stall”
#7619272
07/04/22 05:18 PM
07/04/22 05:18 PM
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Joined: Apr 2011
Posts: 2,447 SE SD
DWC
OP
trapper
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OP
trapper
Joined: Apr 2011
Posts: 2,447
SE SD
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Im a recent purchaser of my very first pellet smoker. I did one pork butt and found out about “the stall”, which sat in the 150-160 range for a LONG time. This was at 225 and 250. Today, I have went between 250 and 300, which the internet claimed was acceptable so its gotta be true. I also read the stall would occur but so far all ive seen is a slow down in the 180’s, but definitely seeing progress. Ive read about a late or second stall in the 190’s, not there yet so unsure if that will happen. You guys that have done this a bunch, is this stall something you see every time or is it a complete mystery?
Last edited by DWC; 07/04/22 05:20 PM.
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Re: Help me understand “the stall”
[Re: DWC]
#7619285
07/04/22 05:36 PM
07/04/22 05:36 PM
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Joined: Jan 2011
Posts: 1,162 Surry county, NC
G Hose
trapper
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trapper
Joined: Jan 2011
Posts: 1,162
Surry county, NC
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From my lil experience, when I notice it I’ll turn the heat up an push through the stall. An one you’ve pushed through turn heat back down. Say your cooking at 250F I’ll turn it up to 300-325F to push through an then back down to 250F
Last edited by G Hose; 07/04/22 05:37 PM.
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Re: Help me understand “the stall”
[Re: DWC]
#7619324
07/04/22 06:23 PM
07/04/22 06:23 PM
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Joined: Dec 2017
Posts: 6,223 Kansas
Pawnee
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trapper
Joined: Dec 2017
Posts: 6,223
Kansas
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Brisket and pork butt stall almost every time. Just don’t ever get in a hurry. How long has it been going? I’d figure 12 hours or more on a big one. I put them in a turkey bag at 160. Raising the temp won’t hurt anything just don’t go crazy. It’s a learning process for sure.
Everything the left touches it destroys
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Re: Help me understand “the stall”
[Re: DWC]
#7619393
07/04/22 08:42 PM
07/04/22 08:42 PM
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Joined: Nov 2007
Posts: 9,843 St. Cloud, MN
trapperkeck
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trapper
Joined: Nov 2007
Posts: 9,843
St. Cloud, MN
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I'm to the point I start pork butts and brisket about sundown the day before I want to eat it. Works great! Low and slow on my electric smoker. 230 degrees
"The voice of reason!"
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Re: Help me understand “the stall”
[Re: white marlin]
#7619408
07/04/22 08:56 PM
07/04/22 08:56 PM
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Joined: Jan 2011
Posts: 1,162 Surry county, NC
G Hose
trapper
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trapper
Joined: Jan 2011
Posts: 1,162
Surry county, NC
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that stall is why I never promise to bring hot, fresh out of the smoker pork butt or brisket to an event...you just can't be sure when it'll be done. Amen to that. nothing I hate worse, than people asking when it’ll be done. I’ll be done when it’s done an rested. If you are hungry get a snack!
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Re: Help me understand “the stall”
[Re: white marlin]
#7619409
07/04/22 08:58 PM
07/04/22 08:58 PM
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Joined: Dec 2006
Posts: 17,646 Rodney,Ohio
SNIPERBBB
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trapper
Joined: Dec 2006
Posts: 17,646
Rodney,Ohio
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that stall is why I never promise to bring hot, fresh out of the smoker pork butt or brisket to an event...you just can't be sure when it'll be done. Yep. Wrap it up and put it in a cooler and it will stay hot for hours. Which is nice as it gives you time to work on sides or drinks
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Re: Help me understand “the stall”
[Re: Pawnee]
#7619427
07/04/22 09:18 PM
07/04/22 09:18 PM
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Joined: Apr 2011
Posts: 2,447 SE SD
DWC
OP
trapper
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OP
trapper
Joined: Apr 2011
Posts: 2,447
SE SD
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Brisket and pork butt stall almost every time. Just don’t ever get in a hurry. How long has it been going? I’d figure 12 hours or more on a big one. I put them in a turkey bag at 160. Raising the temp won’t hurt anything just don’t go crazy. It’s a learning process for sure. Learning process? Or acceptance?🙂
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Re: Help me understand “the stall”
[Re: DWC]
#7619446
07/04/22 09:42 PM
07/04/22 09:42 PM
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Joined: Dec 2017
Posts: 6,223 Kansas
Pawnee
trapper
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trapper
Joined: Dec 2017
Posts: 6,223
Kansas
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Good deal hope it turns out well. I bet it will be great!!
Everything the left touches it destroys
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Re: Help me understand “the stall”
[Re: trapperkeck]
#7619455
07/04/22 09:52 PM
07/04/22 09:52 PM
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Joined: Dec 2006
Posts: 9,691 ND
MJM
trapper
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trapper
Joined: Dec 2006
Posts: 9,691
ND
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I'm to the point I start pork butts and brisket about sundown the day before I want to eat it. Works great! Low and slow on my electric smoker. 230 degrees X2 The last brisket I did was 17 hours.
"Not Really, Not Really" Mark J Monti "MJM you're a jerk."
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