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Stuck in the stall
kweitz
Posts: 305
What is the longest anyone has had 2 butts in the stall? I'm going on 5 hours iwith meat temp not budging at 220 grate temp. Holding steady at 176.
Charles Town, West-by-God Virginia
Sazco large Casa-Q
Large BGE
Comments
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That is a long time. Bump temp of egg to at least 275 for the rest of the cook. Are you eating this for lunch or supper?Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
You will hear this 1k times on this forum but pork is forgiving. Kick up the heat.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Lunch. Memorial Day picnic
Charles Town, West-by-God Virginia
Sazco large Casa-Q
Large BGE
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Yes, hotter. The meat stalls until most of the water evaporates. At 220F dome, that takes pretty much forever. Above 350, the is no stall, but the surface can desiccate, and sugar in rubs starts burning.
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Thank you all for your help. Meat temp now 198, gonna probe it soon. I wish you all a safe and very reflective Menorial Day.
Charles Town, West-by-God Virginia
Sazco large Casa-Q
Large BGE
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Memorial Day
Charles Town, West-by-God Virginia
Sazco large Casa-Q
Large BGE
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