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I have two 9 LB butts I put on last night. I will be pulling them in a few hours and delivering one to my parents for dinner. Of the two, one came up in temp quicker and stalled longer (red line) than the other. Both are the same weight, same trimming, same temp when I put them on and they were put on at the same time. Any trends others have found?

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0 • Off Topic Disagree Agree LikeI do have them front/ back orientation but the one that started off cooler has passed the hotter one. If there was a hot spot, the one should've started hotter and stayed that way. I also have the CGS oval stone in so all heat comes from the sides.
I'm trying to find a trend of the stall temp/ time during the stall giving better/ worse results.
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0 • Off Topic Disagree Agree LikeWhat temp was the dome or grate when you cooked and was the red or green in the back? If the red wasn't in back, it doesn't make sense.
The stall is where the food gets hot enough the moisture in the meat starts evaporating, and that evaporative cooling keeps the temperature from rising as fast. It can even drop a little.
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0 • Off Topic Disagree Agree LikeDamn, that was funny. =))
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