The Stall ?

tulocay · December 2012

What is the temp range on a BIBB for a typical stall? I'm coming up on 14 hours on a 8.8 lb butt and I'm at 177 internal.

tulocay · December 2012

And the dome temp has been steady at 250 - 275

The Cen-Tex Smoker · December 2012

you should be past it and starting to climb. They can come anywhere from like 160-170. Sometimes a little higher or lower depending on conditions. I would guess that after 14 hrs, you should start to creep up if you haven't already

lousubcap · December 2012

The temp range can run from around 155 to 170 or so-every hunk is different. And I quite frequently see a mini-stall of 4 hours or so in the low 180's. I believe the more important factor is how long will the stall last...and that is dependent on the cook temp and whether to use foil or not. You can power through the stall with a high cook temp or use the "Texas Crutch" aka foil to get through it in quicker fashion. It can last several hours and the meat temp can actually drop a few degrees during said stall.

Here's a link for a great technical stall explanation-

http://www.huffingtonpost.com/craig-goldwyn/physicist-cracks-bbq-mystery_b_987719.html?icid=maing-grid10 BTW Amazing Ribs web site is a gold mine of Q info.

tulocay · December 2012

Thanks. I too like the amazing rib site.

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