butt temp stall

C

Chubby

Guest
ok i have read plenty of threads about temp stall when smoking a butt, so i was expecting it.
This being my first cook I just want to ask acouple questions before i screw it up and have pizza for dinner.
Brought uds up to about 240, placed butt in center of rack with wired meat thermo placed in end about 3 inches into thickest part.
Started cook at 9 am. temp was about 45 degrees, temp ran up pretty quick the first 3 hours.
By noon it was up to 145, backed uds temp down to about 210 (afraid it was too hot). Temp rose to 189 degrees by 2 30. its now 5 15 and the temp is still 189 degrees.
I dont have an instant read thermo yet. Everything i read said the stall temp is around 160 to 165.
Should i pull and foil, be patient and let it ride to 195 to 205, or start ordering pizza?
Sorry for the newbie question but im sure you guys will understand.
Thanks
 
BTW, I have one in the stall myself. It's at 162 right now and it's been between that and 155 for the past 4 hours. Cooking at 225.
 
The stall usually happens a bit lower than 189 (160-170). I'd pull and reposition my thermometer and take another reading. This will also give a chance to "feel" how the butt is doing. Probe should slide in easily with no resistance.

As stated, you can foil to move it along if you start to get pinched for time.

Cheers,
Braddog
 
Braddog and bassbuster are right on, if the probe slides in like a warm knife thru butter your real close. Yes reset the probe and read it again, your thermometer just might read a little different. Also I just tried this on my last brisket, I shook the grate a little bit to see if the meat was on it's way. When the meat moves like jello you are very close. So far this has worked for me, good luck and don't forget the prons!:thumb:
 
another thing is to "twist" the bone and see if it will come out easy. If so it's ready no need to take it any farther. Also you can crank that temp back up as well 245 is not to hot for a butt....good luck
 
Sounds like everyones in a stall mode...I'm in 8.5hrs @ 165 been there for 2 hrs pit temp @ 230, patience....patience and I'm the only one celebrating Memorial Day in my town!
 
I did two butts last night and they stalled at 180 for about 4 hours.. twice the temp dipped from 250 to 200. Patience !! They'll come around and they'll be well worth it!
 
I had a two plus hour stall a couple weeks ago, that temp seems a little high to stall out for the collagen breakdown. Like others have said, reset and check her again. Eat up.
 
Man I've never had stalls like this lol this is getting me scared for the butt I'm going to put on in a few hours. My butts take about 10 to 11 hours I pull them at 200 Ive never foiled them I just try to keep the smoker between 225 an 250 for the smoke. It will work out for you just have patience.
 
i repositioned the probe and it was 192. ran the heat up to about 240 and its now reading 201. gonna check the bone but im pretty sure its done.
Thanks again
 
Nothing wrong with ramping the temp up to push through the stall. I would of opened another intake, and cruised. I like hot and fast though.
 
FYI for next time.
You weren't stalled at 192, you had your drum @ 210.you could cook all night and the temp wouldn't rise.
 
You were only 20 degrees from drum temp to meat temp. It will take a good long time for the meat temp to creep up like that...but it eventually would have.

The "stall" is absolutely nothing to worry about. I never worry about it...heck, I never even see it. Why don't I see it? Because I never look for it. I KNOW that my meat isn't going to be done for a certain amount of time...so I keep my eyes and fingers off of it.

The last butt I cooked earlier this week went on at 12am. I got up to add some wood at 3am. I then checked the meat at 10am. Probe slid in with no resistance so I took it off and held it until I was ready to eat. I don't even know what the temperature was...I didn't look...I didn't care. There was no stall because I let the meat cook undisturbed and I have no desire to look while it's cooking.

Stop looking at your meat every hour and the stall will be of no concern to you either.

If a tree falls in the forest and no one is there to hear it, does it make a noise?
 
thanks for the advice. I think because it was my first cook I was afraid of screwing it up. Next time I'm following your way. Put it on and forget it for awhile. Its not loke its going anywhere.
Thanks
 
Cook said:
If a tree falls in the forest and no one is there to hear it, does it make a noise?
Click to expand...

An answer of yes or no isn't important. Even if it happens, you weren't there to witness it. It should not matter to you. All you're after is the end result.

Me? I could care less about this thing called "stall".
 
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