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Hit The Stall

clemsontyger97
clemsontyger97 Posts: 400
in EggHead Forum
I've had my butt on for 5 hours and seem to have finally stalled around 174/175.  I've had it going in the 265-275 range.   If I bump up the temp a bit will that make any difference as far as getting it back on the rise?  Or is it best to just wait it out?  I know some foil it, but trying to keep things as simple as possible on my first time so was wanting to avoid foiling if I can.  
--Because I'm like ice, buddy. When I don't like you, you've got problems.

KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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Comments

  • nolaegghead
    nolaegghead Posts: 42,109
    Any of the three are acceptable, with slightly different characteristics on the final product.
    ______________________________________________
    I love lamp..
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  • clemsontyger97
    clemsontyger97 Posts: 400
    Thanks nola...if I dial it up, how high can I safely go without having a negative impact on things?
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • nolaegghead
    nolaegghead Posts: 42,109
    If you need it faster, crank it up to 300-350.  If you have sugar in your rub, you'll get a blacker crispy crust.  If you foil, your bark will be softer and it will be done faster.  If you have the time, you can let it ride.   If you cook higher than 350 you can get a "bacon like" flavor on the bark.  So it's a compromise between what you like and your time constraints.
    ______________________________________________
    I love lamp..
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  • clemsontyger97
    clemsontyger97 Posts: 400
    Good deal.  I'm trying to hold off changing anything up, because i've got a good 3 hours before we need it.
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • jaydub58
    jaydub58 Posts: 2,167
    With your time schedule, I'd bump it to just 300, no more.
    Should work out fine.
    John in the Willamette Valley of Oregon
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  • 4Runner
    4Runner Posts: 2,948
    You are getting good advice.  I only add for future cooks, whenever you figure out your start time for a low n slow, move it up at least another 2 hours.  A butt or a brisket will stay warm wrapped up for a long time so it is typically better to finish too soon than too late.  I have learned this the hard way multiple times. Good luck.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • clemsontyger97
    clemsontyger97 Posts: 400
    Thanks all for the great advice.  I'm sitting on 300 now so hopefully she gets rolling soon.  If not, not the end of the world can always pull it and enjoy tomorrow night instead.   But rather have it tonight :)
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • clemsontyger97
    clemsontyger97 Posts: 400
    Bumping it to 300 got me through it...pretty pleased with first attempt.  Could be better, but could be much much worse too!
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    @Clemsontyger97... Great job, pork butt is SO good as soon as it's pulled. Good advice by @4Runner as well, start a couple of hours early and Foil, Towel, Cooler (FTC) when done and hold it until serving time.

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • Hawg Fan
    Hawg Fan Posts: 1,517
    Nice looking cook.  Good advice by all as well.  That is what's so cool about this forum!

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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