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Boston Butt Stall

atlegg22atlegg22 Posts: 29
edited November 2016 in EggHead Forum
Hello Forum....

Been smoking a 7.5 lb butt for the last 17 hours @ 225 - 265 and it's been in a long slow stall starting in the mid 160s. It's currently at 178. Once the stall finishes, what kind of temp increases can I expect. I've been seeing a 2-4 degree increases each hour. 

Thanks!

Chris

Comments

  • May stall again in the high 180s low 190s. You can always bump the temp into the low 300s or wrap. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. 
  • I wasn't anticipating two stalls. Since, I'm transporting it to a friends house, does it make sense to pull it from the egg and just wrap it? Does it matter what temp I pull it to  wrap?
  • Wrapping will speed the cook. You still want to cook to feel. When it proves with no resistance or the bone pulls clean. Somewhere between 195-205 usually. Most often for me 203 ish. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. 
  • Oh, so you mean wrap and continue smoking? I was thinking wrap and store it in a cooler.
  • No wrap in foil and put back on. You can add some liquid if you like. Apple cider vinegar, etc. The foil accelerates the cook. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. 
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