Help! prok but has been stalled at 155 for about 2 hrs!!!

Lmartin

i have a 4 1/2 lb butt on bge. I put it on this am. Dome temp at 275.The internal temp is stall at 155. It's been that temp for about 2 hours. I have never had on to stall this long. Last few I have cooked, stalled about and hour that's all. Is this normal sometimes?

Fred19Flintstone

I say boost your temp to 350ish to push through the stall.

henapple

it's just stalled... do what Fred said unless your're not in a hurry... it'll push through.

chris123stock

Just wait, thats what I do. Jussst waiiiiit.

travisstrick

Normal. Nothing to worry about. 

Hi54putty

Normal

Lmartin

Temp is slowly starting to climb. I raised dome temp a little. I was afraid to raise to much. I didn't want it to be tough meat.

IrishDevl

Throw it out and start over. Clearly defective.

Chubbs

Yes, that is normal. I have had them drop temperature. Grab another beer and throw ball with dog, son/daughter. Enjoy it!

Lmartin

IrishDevl said:

Throw it out and start over. Clearly defective.

Hahaha! To expensive to throw out. I have to make every penny count at my house!!!

IrishDevl

Lmartin said:

IrishDevl said:

Throw it out and start over. Clearly defective.

Hahaha! To expensive to throw out. I have to make every penny count at my house!!!


Ok, then listen to these other guys.

Lmartin

IrishDevl said:

IrishDevl said:

Throw it out and start over. Clearly defective.

Hahaha! To expensive to throw out. I have to make every penny count at my house!!!

Ok, then listen to these other guys.

I am. Just being patient!!!!! That's not easy for me!!!!

JRWhitee

Normal, Irish is prob just messing with you. It is April fools day.

IrishDevl

I hear ya, same here but it's the physics of the cook. Perhaps the laws of physics cease to exist on your egg.

http://m.youtube.com/watch?v=ZZkbtP-t_D8

Love this clip.