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Stall???? For how long???
Ok.. Got a 4.5 pound boneless pork shoulder on the LGE... Dome temp steady at 230 F.. five hours into the cook, and I'm stalled at 156 degrees for the last 90 minutes... don't want to remove and wrap in foil, so how long can I expect this stall to last?? Any ideas?
Lutz, FL (next to the swamp), LBGE, Pizza stone, Egg Handler, Flame boss 300, Thermapen, Kick Ash basket & Webber Summit for odds and ends and short, or "honey do", cooks!
Comments
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Stall shouldn't last much longer. Are you shooting for a specific serving time?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Yeah, sort of... it's 3:45 here and we planned to eat between 6 and 7...Lutz, FL (next to the swamp), LBGE, Pizza stone, Egg Handler, Flame boss 300, Thermapen, Kick Ash basket & Webber Summit for odds and ends and short, or "honey do", cooks!
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I'd say you could let it ride but, you'll be cutting it real close. I'd bump it to 275℉-325℉ to finish on time or slightly early.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
You can bump the temp 300, wrap in foil, or both to speed things along. No problem.
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the stall isn't a flatline, so much as a slow climb. 165-185 or so. takes a couple/few hours.
you are low. bump to 250 if you want to speed it up a bit. as high as 325-350 even
no need to foil unless you are trying to force a finish time.
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Got an 8+ cruising in the low 300s now. Just be mindful of sugar much higher.
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I'm right with ya. Just have to hold on.
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Thanks, all... Think I'll bump up to 285 or so and see how that goes, then maybe go to 300... That's high for me, I'm always very low and slow! (Both with my cooks and my age!!)Lutz, FL (next to the swamp), LBGE, Pizza stone, Egg Handler, Flame boss 300, Thermapen, Kick Ash basket & Webber Summit for odds and ends and short, or "honey do", cooks!
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Steady dome temp at 290, pork has risen 10 degrees... Thanks all.. On our way to a nice Sunday sliced pork dinner with baked sweet potatoes and my wife's world famous pear salad! And, on time I think!
Lutz, FL (next to the swamp), LBGE, Pizza stone, Egg Handler, Flame boss 300, Thermapen, Kick Ash basket & Webber Summit for odds and ends and short, or "honey do", cooks! -
almost there. Just posting this so you see the stall. -
Thanks! Stall seems to vary, depending on lots of stuff. I've done shoulders and butts before with no stall... Go figure! Admittedly, they did have bones in them...Lutz, FL (next to the swamp), LBGE, Pizza stone, Egg Handler, Flame boss 300, Thermapen, Kick Ash basket & Webber Summit for odds and ends and short, or "honey do", cooks!
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I just wrapped and foiled. Bumped to 280 dome.Steve76 said:Thanks! Stall seems to vary, depending on lots of stuff. I've done shoulders and butts before with no stall... Go figure! Admittedly, they did have bones in them... -
Turned out perfect. -
Sure did! Looks great!Lutz, FL (next to the swamp), LBGE, Pizza stone, Egg Handler, Flame boss 300, Thermapen, Kick Ash basket & Webber Summit for odds and ends and short, or "honey do", cooks!
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@Steve76. How'd yours turn out? Any pics?XL & MM BGE, 36" Blackstone - Newport News, VA
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Mine turned out great... was sorta scrambling here at dinner time, with company and all I forgot to snap a photo. But it was Good!!!Lutz, FL (next to the swamp), LBGE, Pizza stone, Egg Handler, Flame boss 300, Thermapen, Kick Ash basket & Webber Summit for odds and ends and short, or "honey do", cooks!
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Excellent.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Dude. Awesome."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
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