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Butt in the Stall

Bentgrass
Bentgrass Posts: 443
in EggHead Forum
Put this little beauty on at 11:00 and temp has not flinched all afternoon, and now the internal has not flinched off 157 for 45 minutes !  Bringing up the temp to 325 to get her done... 
  1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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Comments

  • Ladeback69
    Ladeback69 Posts: 4,484
    How big is it and what were you cooking at?
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Carolina Q
    Carolina Q Posts: 14,831
    And have you calibrated your dome thermo? Maybe you're cooking a 175° =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • lousubcap
    lousubcap Posts: 37,333
    That's nothing for a stall-they can last for several hours (depending on the meat and cook temp) and even result in a temperature drop.  Power thru or grab some adult supervisory beverages and ride it out.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • nolaegghead
    nolaegghead Posts: 42,109
    You can also 86 the water in your drip pan.
    ______________________________________________
    I love lamp..
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  • Bentgrass
    Bentgrass Posts: 443
    Probe at grate has been at 268.  Checked dome thermometer before I started.  It is perfect.  I am up to 328 now and meat temp is on its way up- now at 169.  7.5 lb butt.  
    1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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  • Bentgrass
    Bentgrass Posts: 443
    lousubcap said:
    That's nothing for a stall-they can last for several hours (depending on the meat and cook temp) and even result in a temperature drop.  Power thru or grab some adult supervisory beverages and ride it out.  FWIW-
    The finished product with desert in the skillet ready for the egg !
    1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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  • EggDan
    EggDan Posts: 174
    Nice looking cook. How did the dessert turn out?
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  • PASmoke
    PASmoke Posts: 279
    Thats makes me hungry.....and thirsty! Napa Cab and pulled pork is hard to beat...
    Shoulder looks great! 
    Atlanta, GA - Large BGE x 2

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  • Bentgrass
    Bentgrass Posts: 443
    All were great !  One thing I have discovered is that it seems like the cheapest brownie mixes are the best on the egg.  The cheaper ones sometimes need butter added and they turn out awesome.   I have now learned that these larger pieces of meat have a mind of their own, and need to allow for more time.  This one took 8 hours at 265-270, but was well worth it.
    1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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