Hate the stall!

[Tim Campbell]

The chuckle has been at 149 for the last 45 minutes!

 

[Foxfire]

I think I can, I think I can.... :boxing:

 

[Tim Campbell]

She just broke through. It is amazing. It stays there for 45 minutes, then starts moving and has jumped 4 degrees in 20 minutes

 

[cheapbeer]

Must be noon somewhere............
Enjoy a beverage and wait it out, all part of the game.......................

 

[Fo Sizzle My Nizzle]

I love the stall if I'm cooking low enough to notice it. Means I can enjoy a drink or catch up on sleep.

 

[El Ropo]

raise cooking temp to 300. Stall will go away or be a lot shorter

 

[HeSmellsLikeSmoke]

Keri C. Says " the stall is when the magic is happening". Open a brew and enjoy the ride!

 

[Wesman61]

Sorry Tim, but I laughed when you said 45 minutes. I've had it set at 150-ish for a couple of hours. The problem is that it makes it difficult to know when it will be ready to serve since the stall time varies. I made a couple of pork butts 2 weeks ago and the stall was lasting longer than expected. I had family coming over and was starting to panic. I resisted the urge to throw it in the oven. It was done just in time and everyone was happy.

 

[chriscw81]

i cook hot and fast....

what's a stall? :wink:

 

[Tim Campbell]

I added some fuel and opened the vents. I finished at 300

 

[Banjo]

The stall is difficult, espically in competition. I had two briskets, both about 14 lbs pretrim, last year that I put on at the same time one hit pull temp in 7 hrs, the other took close to 12. Both were cooked on my Chargriller.