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Butt Stall Question

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Mayberry
Mayberry Posts: 750
in EggHead Forum
I put two 8 lb butts on last night at 10:30 EST. They've been on for 13 hours now and they have been stalled at 147 degrees since before the sun rose this morning. This is the longest stall I've ever experienced, and it seems a little lower temp than normal. Stalls generally happen around 160, in my experience. I'm trying to get the heat up on the Egg to push it through. Anyone ever experienced a stall this low or long before?
Athens, GA
XL BGE, Large BGE and RecTec590
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  • dlk7
    dlk7 Posts: 1,053
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    I've had them stall as low as 145 and as high as 192.  Depends on the piece you are cooking.  I usually allow an extra 4 hours from what time I think it should be done for extra long stalls and if it cooks quicker, I just foil, towel, and cooler it until ready to eat.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • RRP
    RRP Posts: 25,889
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    I have had stalls go 4 hours before and have had one around 150 so that's close to yours. BTW I have also eggperienced a second stall around 185 which was weird, but I recall it was very tasty, but just took longer to get done. Personally I think you'll be OK.
    Re-gasketing America one yard at a time.
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  • Mayberry
    Mayberry Posts: 750
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    I accounted for 2 hours/lb and that might not be long enough. I really need to leave here in 2.5-3 hours. There's no way they'll get from 147 to 195 in under 3 hours, will they?
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • dlk7
    dlk7 Posts: 1,053
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    It is possible, but if you have to leave, foil, towel, and cooler then put in the oven wherever you are going to finish it off.  If you have a maverick, take it with you and use the probe to watch it.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • GA_Dawgs
    GA_Dawgs Posts: 273
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    What is your temp at on the egg? 

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  • Mayberry
    Mayberry Posts: 750
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    I now have the grate temp up to 250, dome temp up to 300. It was steady at 225-250 dome temp until about 30 minutes ago
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • SWVABeanCounter
    SWVABeanCounter Posts: 859
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    I'd wrap them in foil and get your grate temp up to about 350.  It'll be close, but you could make it.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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  • busmania
    busmania Posts: 414
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    Mine is stalled at 191 right now and has been for about 2 hours.  It actually went down a degree it was at 192 for a while.  I am in no hurry though so im going to let it ride!  The plan is to eat for dinner so no reason to speed it up.
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  • busmania
    busmania Posts: 414
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    busmania said:
    Mine is stalled at 191 right now and has been for about 2 hours.  It actually went down a degree it was at 192 for a while.  I am in no hurry though so im going to let it ride!  The plan is to eat for dinner so no reason to speed it up.
    Actualy, now it is down to 190.  Should I be concerned the temp is dropping?  Grate temp is 233.
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  • lousubcap
    lousubcap Posts: 32,348
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    @busmania-not the normal behavior but not unusual either.  I get the dreaded second stall in the low 190's about 25% of the time I cook butts.  As RRP mentions above, it will turn out great, just messes with timing the cook once you think you are clear of the "first" stall.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Mayberry
    Mayberry Posts: 750
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    16.5 hours in and still at 180 internal temp. WTH? Dome temp has been at 325 for the past few hours and still just creeping along.
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • ShadowNick
    ShadowNick Posts: 533
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    @Mayberry where are you located?
    Pentwater, MI
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  • Mayberry
    Mayberry Posts: 750
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    Just outside Athens, Ga
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • Mayberry
    Mayberry Posts: 750
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    Over 60 degrees outside, so cold temp isn't an issue. This has me confused.
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • ShadowNick
    ShadowNick Posts: 533
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    37% humidity there, which is relatively low.  Could be a combination of a particularly moist butt (especially if it was in a brine solution, whether at home of from the store), combined with low humidity aiding in the evaporative cooling keeping the butt stalling at a low temp for a long period of time. 

    I'm a tech guy though, maybe someone with a better working knowledge of the physics would have a better explanation.
    Pentwater, MI
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