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Old 08-25-2013, 10:29 AM   #9
Ron_L
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Join Date: 12-09-04
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Quote:
Originally Posted by ICDEDTURKES View Post
Little butts stall harder IMO... But everyone is right on the temps...
I agree... I don't like cooking smaller cuts for this reason. They tend to take longer per pound, and sometimes, like Jonas experienced, take longer than a larger cut. I'd rather cook butts that are at least 9 lbs for this reason.

The pork looks great, Jonas!

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
It helps to remember that the stall is when the magic is happening. Fat and collegian are breaking down which turns a tough cut into delicious, juicy BBQ. Nothing not to like about it.
Good point! Cooking very hot (over 300) is becoming popular because you don't see a stall, or it is very short, but the finish temp of the meat is typically higher because that magic didn't happen during the stall.
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