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Stalled cook

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briwald
briwald Posts: 103
in EggHead Forum
Was working pulled pork last weekend, and I was trying to get it up to 200 degrees.  I had the Egg dialed in at 275, everything went to plan for the first four hours, to 160, I wrapped the meat in foil for the final mile.  Once the butt reached 194 degrees, it completely stalled.  I kept the Egg at 275 and left the pork on for another 45 minutes, but it wouldn't move past 194, so I took it off, fearing it would dry out if I left it too long.  Ultimately, the pork turned out fantastic, but I've never had it stall like that.  Possible causes?
Maitland, FL
XL BGE since 2019

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  • Dondgc
    Dondgc Posts: 709
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    Have you calibrated the thermometer you were using to measure the egg temp?
    New Orleans LA
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  • CornfedMA
    CornfedMA Posts: 491
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    Possible causes- 
    Your thermo wasn’t calibrated and the cook temp dipped. Probably the most likely scenario.
     
    45 mins isn’t a super long time for the temp not to move, but it could’ve been a bit of a 2nd stall. It’s not common with pork in my experience, but certainly possible. 
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  • StillH2OEgger
    StillH2OEgger Posts: 3,748
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    How was it probing at 194 degrees?
    Stillwater, MN
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  • briwald
    briwald Posts: 103
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    Dondgc said:
    Have you calibrated the thermometer you were using to measure the egg temp?
    I was using two thermometers, and they were in agreement, so while I haven't calibrated in a while, the Egg thermo and the grid probe matched. 

    StillH2OEgger said:
    How was it probing at 194 degrees?
    How was the pork at 194? Yummy and delicious. 

    Maitland, FL
    XL BGE since 2019

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