Originally Posted by ICDEDTURKES
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!
Originally Posted by HeSmellsLikeSmoke
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.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser