A tale of the Easter Stall

NewEnglandEgger

With Easter approaching, I decided to do Pulled Pork with a Pork Picnic to bring to my family gathering. We do all sorts of different food for family holidays, so some pulled pork will fit in nicely.

I put the 10 lb picnic on last night at 7:30pm, planning to leave my house at 1:30pm today. I felt that should be enough time.

I awoke to find the egg cooking along at 225 with the stall underway at 156 degrees internal. As it was 9am, I figured I should be ok.

At 11am, I started to have temperature control,problems, and it appeared my fire was dying. Temp at the grate dropped to 210 and continued to fall. I was able to get the fire going again with a few pieces of vegetable oil soaked paper towels placed into the bottom of the egg, via the draft door.

With only 2 hrs to go before I have to depart...I decided to try a Texas Crutch. I'm hoping to see some upward movement in meat temp here in the next 30 minutes...or I'm in trouble

I'll post again a bit later with the outcome.

Happy Easter !

Tom

The Cen-Tex Smoker

Wrap it and take it up to 350. You're going to have to push it through the stall. you'll sacrifice a little tenderness but it will still be awesome and all you're guests will brag about how good your butt is.

The Cen-Tex Smoker

If you leave it at 220 it will take several more hours once out of the stall to reach 200. Gotta get that temp up and push it through. You can even do it in the oven if you don't mind your house smelling a bbq joint for 2 days.

NewEnglandEgger

Thanks for the advice guys. I got a bit of reprieve in terms of my departure target time, and I've increased my grill temp to 275. I'm at 176 internal right now, gaining about 4 degrees every 15 minutes.

Should be ok!

Tom

The Cen-Tex Smoker

Thanks for the advice guys. I got a bit of reprieve in terms of my departure target time, and I've increased my grill temp to 275. I'm at 176 internal right now, gaining about 4 degrees every 15 minutes.

Should be ok!

Tom

all set. Looking good.

NewEnglandEgger

Just hit 190! Great save Cen-Tex! Have a happy Easter. About to move the shoulder to a cooler for transport. Can't wait to pull it and enjoy!

Tom

The Cen-Tex Smoker

Just hit 190! Great save Cen-Tex! Have a happy Easter. About to move the shoulder to a cooler for transport. Can't wait to pull it and enjoy!

Tom

Any time, Tom. Been there many times myself! have a great day and enjoy that awesome BBQ. Throw some towels in that cooler and it will stay warm for many, many hours. They really seem to get tender that way too. 

Enjoy!

NewEnglandEgger

So my first 'public' BBQ was a big success. Served the pulled pork with the option to use Sweet Baby Rays or a homemade East Carolina vinegar based sauce. Not a scrap was left once the family got into it!

Very happy to have had a chance to share my cooking outside of my home. A first!

Tom

The Cen-Tex Smoker

So my first 'public' BBQ was a big success. Served the pulled pork with the option to use Sweet Baby Rays or a homemade East Carolina vinegar based sauce. Not a scrap was left once the family got into it!

Very happy to have had a chance to share my cooking outside of my home. A first!

Tom

Awesome. Sounds like a great day.