Darn the stall!

DAA

DAA

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Staff member
It's so irritating when the stall happens. Put a pork butt on the Traeger at 6:00AM. Wanting to serve it at 5:30, but 6:30 will be okay. Hit 150's internal almost two hours ago. It's still 150's internal. Dang stall!!!

Just upped the temp to 300. Hate to do it, but I want it not perfect tonight rather than perfect tomorrow.

I know better than to try and time a pork butt too close. But dang... They don't usually stall and when they don't all is well. This one wants to just be that way though...

- DAA
 
Pork is very forgiving. 300 won’t hurt it. I almost never attempt to smoke a butt and eat it the same day. I have to get up to early!
 
Been there many times. Even when planning an extra hour or so. Still never ready when everyone gets there.

Dang it Dave. That sounds good so I went and pulled one out of the freezer to cook this weekend.
 
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crapshoot said:
Been there many times. Even when planning an extra hour or so. Still never ready when everyone gets there.

Dang it Dave. That sounds good so I went and pulled one out of the freezer to cook this weekend.
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Glad I could help :ROFLMAO: .

- DAA
 
Never had one that didn’t stall. Ain’t no timing a pork but in my opinion. I prepare for it well in advance and if it finishes beforehand I just hold it at a safe lower temperature until it gets to rest.

I was just looking at my smoker yesterday thinking I gotta throw something in that thing. Unfortunately, my weekend is already booked solid.
 
Pulled my butt out of the fridge at midnight to get it close to room temp by 4am. 4am started the smoker and rubbed the butt. 5am on the smoker running apple wood 240-270°.
It's 3:30pm and we usually eat between 4 and 5. Internal temp is only around 150°. Needles to say we won't be eating on time.
 
hunt0168 said:
Never had one that didn’t stall. Ain’t no timing a pork but in my opinion. I prepare for it well in advance and if it finishes beforehand I just hold it at a safe lower temperature until it gets to rest.

I was just looking at my smoker yesterday thinking I gotta throw something in that thing. Unfortunately, my weekend is already booked solid.
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Seems like only about 1 out of 3 stall on me. But. I know way better than to think I can time one. This one, pulling it, I could definitely tell I rushed it. Nobody eating it could though. For sure though, my preference is to start it the night before and have no worries.

I work from home. And being able to do all day cooks on weekdays is one of the nicest things about it to me.

- DAA
 
I just put brisket on when I go to bed at about 11 ish the night before. wrap in the morning when I wake up. pull it at 1-3 pm. rest for 20 minutes then hit the cooler. serve at 140-150, sometimes use the oven to bring it back up a tad. probably works for pork too. it doesn't really matter when I serve it that way.
 
Stalled again... Been at least three or four pork butts since the last one. But here I am again. Curse the Stall!

- DAA
 
DAA said:
Stalled again... Been at least three or four pork butts since the last one. But here I am again. Curse the Stall!

- DAA
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just cook it sooner and hold it. I like things being predictable. maybe because nearly everything in my life is unpredictable. but anyways what seems as if it should be sometimes isn't. For me the point of the brisket always cooks way faster than the flat. this is despite the point being 3x thicker. I use temp as only a rough guide because the reality is different parts of the meat are different temps and tenderness. I just cook until it has the right level of poke resistance I am looking for in 90% of the brisket flat, I poke it 7 or 8 times in different areas. I find that as long as I am down to just a spot here or there. the meat sitting and relaxing will take care of that. Brisket is pretty nuanced, given my background I try to be decent at making it. I normally try something slightly different on every one to address something I think is lacking. compared to my briskets 15 years ago. its night and day.

maybe pork is the same? did a costco prime brisket on sunday. almost died of meat poisoning I ate so much of it. pickup some new parts and going to do a refresh on my traeger. new fire pot, hot rod, auger motor and drip pan. preventative maintaince.
 
The Daughter has her own smoker, and runs into this quite frequently with a pork butt. Yeah she get frustrated, which I'll calm her down with it's ok we will eat when it's ready, if it's later then it's later. Then brag on her smoking skills, works every time.. in her defense she does pretty much put in in the smoker about a hour before it "should" be done. She does such a good job, I don't have to do it so it's a big plus for me.
 
Wrapping usually helps power through the stall. With porkbutt I typically hold for 1-3 hours after cooking, so I work that hold time into my cook time. Hold time after cooking is key to good BBQ.
 
My hours are kind of weird. If I put something on before bed, it will be 22 hours or so before I intend to serve it. And my morning hours are my busiest, so no time to foil or add apple juice or anything. So, I live with the possibility of The Stall on pork butts. Thankfully, it doesn't happen - for me at least - most of the time. When it does, it does piss me off though :ROFLMAO: .

This one was fine. Cranked up the temp and served it about two hours later than hoped. And again, I was the only one eating it that could tell it had been rushed. But, I could sure as heck tell it had been rushed.

- DAA
 
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