Big Butt in a Big Stall

GoooDawgs · January 2018

Took a 9 pounder out and injected with a mix of apple juice and molasses (no time to brine this one) and then rubbed down with Honey Hog. It's smoking on KJ Big Block lump and apple wood.

I found a bottle of peach preserves ( @YukonRon style) late into the cook so I couldn't apply them until about 185 internal temp.

I've been keeping the FB about 240 as that shows a dome temp of 275 and I didn't want it to finish too early for dinner.

Once it hit 190 the 2nd stall hit and the temp has dropped back down to 182 at it's lowest - crazy how the pig drives the cook, right @lousubcap Check out that Internal Temp drop at the end

This is the first time injecting with the molasses mixtures (as opposed to the brine) so I'm curious how it'll turn out. Stay tuned.

Image: https://us.v-cdn.net/5017260/uploads/editor/x4/zwl916j8235a.jpg

GATraveller · January 2018

Never brined or injected a butt. Curious to see the result.

hoosier_egger · January 2018

I often do Chis Lilly's injection on butt and I do notice a difference in the stall. Keep on truckin'

dmourati · January 2018

If the stall is about evaporation and you added a bunch of liquid in an injection it stands to reason you will extend the stall period.

https://amazingribs.com/more-technique-and-science/more-cooking-science/understanding-and-beating-barbecue-stall-bane-all

GoooDawgs · January 2018

Man this thing finally hit 200 - 203 after 19 hours at 250-270 calibrated dome! Dome thermo and FB were tested last week and were accurate. This was nearly 9 pounds, but had about 14 ounces of injection put in that significantly increased the cook time. It's off for a 20 minute rest on the counter than a FTC nap until dinner.