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Stalled at 181
A2Z
Posts: 99
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?
Comments
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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
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it's a long slow crawl thru 165-185 or so.
ed egli avea del cul fatto trombetta -Dante -
Thanks for the advice. I will wait, not willing to sacrifice quality.
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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; 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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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_______________________________________________XLBGE
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Not normal but certainly not out of the question. If you are in a hurry, wrap it and bump up the temp.Keepin' It Weird in The ATX FBTX
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Foil that bad boy.Bx - > NJ ->TX!!!All to get cheaper brisket!
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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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