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Stalled at 181

A2ZA2Z Posts: 99
edited April 2012 in EggHead Forum
I have an 8# boston butt that has been on for 11 hours at 275.  The stall hit at 180.  Is that normal, always read it happens about 160?


  • ChubbsChubbs Posts: 6,925
    The stall can vary depending on the meat. If you know you thermometers are accurate then don't worry. Keep plugging away. Your patience will pay off.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • stikestike Posts: 15,597
    it's a long slow crawl thru 165-185 or so. 
    ed egli avea del cul fatto trombetta -Dante
  • A2ZA2Z Posts: 99
    Thanks for the advice.  I will wait, not willing to sacrifice quality.
  • lousubcaplousubcap Posts: 16,778
    Not to rain on the parade but depending on your dome temp you can be looking at a 16+ hour total cook time.  I see around 2 hrs/# at the 250*F (+/-) temp so I doubt that will fit with the plans-you can crank up the dome temp to 300-350*F to punch it home.  Enjoy the end results.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • boatbumboatbum Posts: 1,273
    Agree, bump the dome up a little over 300
    Cookin in Texas
  • MrCookingNurseMrCookingNurse Posts: 4,628
    I've read on here you can crank it up after the stall. Is that the case? Or is there a certain temp you wanna reach first? Hope this ? Makes sense


  • Not normal but certainly not out of the question. If you are in a hurry, wrap it and bump up the temp.
    1- LGBE
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  • tazcrashtazcrash Posts: 1,852
    Foil that bad boy.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • A2ZA2Z Posts: 99
    Thanks for all the help.  It didn't happen.  Was in a hurry to eat it, forgot pictures.  But was it good.
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