My first overnight L&S what happened to the stall?

mlc2013 · July 2019

So after looking at SmokinTiger81 post I decided it was time for me to do and overnight low and slow.
I cant remember if I have ever done one in the past but my memory is not the best.

Anyway I pulled a butt of the freezer and put it in a cold water bath for about 4 hours changing the water every 30 minutes. I then rubbed with my own rub (well a combination of 3 of my leftover rubs as it is now time to make more rub as im out)

I got the XL up to 245 added a few apple chunks platesetter and drip pan and the protein above the felt line, it was a little after midnight, I set the cyber Q to 245 (Grate temp) stayed awake monitoring until 1:30 and the egg seemed stable at 250 with zero fan output so I was happy with that and went to bed. I used the cyber Q because of the low temp I was afraid I might lose the flame so figured better to be safe than sorry.

I woke up this morning and the temp stayed between 245-270 all night, no big swings in either direction (very happy with that). The protein however climbed and never seemed to go into a stall and it is currently at 173. I attached the graph is that normal or is the stall still to come?

I have not done a L&S butt, I always do turbo butts so this is new to me. I have not opened the lid yet and dont plan to until the IT hits 195 and then Ill start probing.

Image: https://us.v-cdn.net/5017260/uploads/editor/py/jwp571se3roh.jpg

Just in case your curious here is the butt before it was loaded

Image: https://us.v-cdn.net/5017260/uploads/editor/ah/hoi683aaus1w.jpeg

I cant tell you what rub it is as I took the last of my 3 concoctions and mixed them as it was all I had left and it was just enough to coat the outside of the butt, so I have no idea what it is going to taste like butt it cant be bad (I hope)

lkapigian · July 2019

Can stall right where you are right now....lools like a winner

wardo · July 2019

It looks like it might be in it? The temperature climb slowed way down around 145 it looks like and dragged on for several hours and only picked up a few degrees. From maybe 530 to 830 you picked up 10 degrees?

My guess is that it'll start to pick up the climb again as you get close to 180.

Post up the finished product!

mlc2013 · July 2019

lkapigian Im hopping it does as im not planning on eating until 5 and wasn't planning on pulling it till 1-2 then let it rest. Anyway well see what happens. On a separate note I cant believe I have been to busy to cook on the egg (or anywhere) this year I miss this excitement (yes my life has become so dull that a mis timed cook is now excitement). Hope all is well.

mlc2013 · July 2019

wardo I didn't even notice that as I was expecting a 10 degree IT drop or so in the stall (I dont know why but that is just what I was expecting) I didnt even think of looking at the time it took to raise in temp. Thanks for the heads up

stlcharcoal · July 2019

Brisket is the one that has the pronounced "stall". They shoot up to 140-150 quickly, the will flat line somewhere between 150-170 for around 6 hrs. Then it will start to climb again.

Pork butts get up to 140-150, then climb steadily from there......but at a slower rate than they got to the 150 mark. Sometimes they'll stall from above 170 for a little while, but once they hit 185 or so, they'll get to 205 pretty quick.

Also depends on where you have the probe in the pork butt (money muscle vs. the rest), and the brisket (point vs. flat).

Just depends on that pig or cow, pork butt is much straighter line than a brisket will be.

mlc2013 · July 2019

stlcharcoal that makes sense as the only low and slow I do is brisket so that is what i was use to and that is what I was looking for. Thanks for the lesson. By the way I finally got to all the goodies I got from you last year. Thanks for the extra swag!!

YukonRon · July 2019

I do a bunch of butts low and slow. Stall usually starts 140⁰F ish and slows waydown to 180⁰F. Last night it did not start the rapidly moving up temps until 183⁰F, then it went pretty fast to 202⁰F.
No worries. During the 15 hor cook, 140 to the 180 took about 10 hours @225⁰F.

Conversely, I had one bust through the entire cook in 6 hours.

As @lousubcap has said on many occasions the animal drives the cook.

Good luck, it appears to me you are hitting the normal section of the gauge with a pork butt cook, so no worries.

mlc2013 · July 2019

YukonRon Yes after doing some digging that's what im finding in many post on here so im going to get out of the house and go to work for a little bit who I stop staring at the temp. Dont worry I set an alarm once it gets to 185 ill start to head home thanks for the input

wardo · July 2019

Post the chart when you're done too! I'd love to see how it finishes

mlc2013 · July 2019

wardo
will do

mlc2013 · July 2019

captains log: hour 14 and the protein is hitting IT's ranging from 180 - 200 probes like butter in most spots but not everywhere yet.

The grill decided to sky rocket and is at 300 dome temp not sure why that happened, I actually closed the top vent a little and closed the fan vent a little. I would have thought temps would have gone down not up.

Anyway here are some photos will check on it again in a few

Image: https://us.v-cdn.net/5017260/uploads/editor/ij/wqaws9ht8e4u.jpeg

and here is the graph as of now

Image: https://us.v-cdn.net/5017260/uploads/editor/s2/nx1n2cf2pck7.jpg

wardo · July 2019

The end is near!!

mlc2013 · July 2019

okay its been yanked from the grill.

I have a dilemma as it is to early to make a determination right now but here it is.

Somehow a small piece of pork fell off while I was wrapping the butt to go in the cooler and instinctively it went right into my mouth. (no idea how that happened)

Here lies the problem; It was freaking delicious!! Like there is no way I just cooked it delicious.

I was always told there is no difference between turbo and low and slow obviously this judgement call will have to wait till i pull and eat but right now im not sure that statement is correct.

Anyway here are the final pictures before pulling ill add those later when i pull

Image: https://us.v-cdn.net/5017260/uploads/editor/du/uj8rx10bzkd6.jpeg

this was the final temp that the entire piece probed like butter

Image: https://us.v-cdn.net/5017260/uploads/editor/yk/1r91d8cku27s.jpeg

A little skin left over for the garbage (yeah like that went into the garbage)

Image: https://us.v-cdn.net/5017260/uploads/editor/yk/w2mt6cm6begv.jpeg

The entire cook graph. I ended it after I took protein off the grill

Image: https://us.v-cdn.net/5017260/uploads/editor/el/22em6e46ldjo.jpg

Cook took exactly 14 hours and was mainly at 250 dome/grate temp until the last 2 hours where the temp kept creeping up to just around 300

More photos of it being pulled to come

JohnnyTarheel · July 2019

Looks great.... that first bite right off the grill is always the best!!

wardo · July 2019

Beautiful! I'll be curious about your comparison of the L&S vs turbo. Well done.

How big is that butt btw?

mlc2013 · July 2019

okay so yes the first bite hot off the grill was amazing,

but after pulling and eating I must say I like the turbo method better as the bark is much more pronounced in turbo, besides that I could not tell any difference beside taking 14 hours to cook.

wardo · July 2019

@mlc2013 how long did you hold it for? Did you use the FTC approach or in an oven?

Botch · July 2019

That is curious that your temp controller decided to let the egg take off at 11:00 am or so, no idea.
There's been a few posts here lately about how, once you learn your Egg, a temperature controller doesn't really buy you anything.
That's not been the case for me. I've been working with this thing 8 years or so now, and I still have some cooks that, wtff??? My fires went out overnight many times until I got a KAB, and even then, I had one go out, pulled the protein at 0400, looked down, and the lump had burned straight down from the center, in the shape of a coffee can, to the bottom, without burning towards the sides (wish I'd taken a photo of that). WTFF???
And just yesterday I lit my BGE-brand fire starter cube, got the flame going up a few inches, closed her up and both vents wide open. 20 minutes later, the egg was cold, and the fire starter had extinguished!!!! WTFFFFF????!?!? I'm starting to suspect that utard is being depleted of oxygen (global warming?) I dunno.

mlc2013 · July 2019

wardo said:

@mlc2013 how long did you hold it for? Did you use the FTC approach or in an oven?

FTC for 2 hours

mlc2013 · July 2019

Botch i never had a prob with temp controller before. I used it just so I wouldn't have a flame out over night. Which has happened to me in the past sans temp controller.
I have done long burns wo temp controller just at a higher heat

wardo · July 2019

Well the end product looks quite good! Thanks for all the updates and info. I might try a L&S butt soon to see if the bark comes out the same as yours. Well done on this one though!

StillH2OEgger · July 2019

Looks great. Nice work. I've done overnights without a temp controller but I don't see any reason not to use it if you've got one.

nolaegghead · July 2019

grAph shows a stall. large decrease in the slope

mlc2013 · July 2019

nolaegghead said:

grAph shows a stall. large decrease in the slope

Yes that was pointed out earlier. I was looking for a drop in temp and something more obvious as the only other low and slow I have done is brisket and the stall is much more pronounced. I now know how to spot a stall that’s not so obvious. Live and learn

mlc2013 · July 2019

wardo said:

Well the end product looks quite good! Thanks for all the updates and info. I might try a L&S butt soon to see if the bark comes out the same as yours. Well done on this one though!

I wonder if the egg getting away from me the last hour or so helped with the bark, as I said I didn’t peek until IT hit 195 so don’t know when the bark appeared. Don’t get me wrong it was very good. In fact I can taste the rub more on L&m then when i turbo but that can also be the mixture of rubs. I guess a true comparison is in order. By a 2 pack butt cyro season the exact amount of rub on both with the exact amount of marinade time before cook so I guess pre weigh rub the do the L&s wait 8 hours then rub the other etc

jtcBoynton · July 2019

That is not necessarily a true comparison. No guarantee that the two butts in a package are from the same animal.

mlc2013 · July 2019

jtcBoynton said:

That is not necessarily a true comparison. No guarantee that the two butts in a package are from the same animal.

That is true so i guess no one will never really know which is better. So if you have the time do L&S and if you don't do turbo.
Like I said before they were both good so I would be happy eating either.

stlcharcoal · July 2019

Keep in mind, the temp controller probe is reading a 1 cubic inch reading under the dome. Their could be shift in the fire, a spark, or something funny in that particular spot for a little bit. It's not an average of four spots.

northGAcock · July 2019

Hard to beat the beauty of a pork but around the 4th of July.

mlc2013 · July 2019

stlcharcoal when I took the drip pan out lat last night I noticed a piece of apple wood that was half way burnt at the top of the lump pile that im assuming lit and caused the extra heat at the end. No complaints here i use my controller when ever i can even if just for the meat temp as to not have to pop the hood until necessary

My first overnight L&S what happened to the stall?

Comments

Categories