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Unread 04-15-2013, 02:57 PM   #1
Pappy
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Default 22 Hour pork butts - Is there such a thing as a 2nd stall?

I put 2 nine pound pork butts in the UDS at 6:30 pm, for an overnight cook. UDS smoker was set on 225. I could constantly monitored temperatures throughout with the ET732. At 6:00 am, the meat temp was 172. I turned the heat up to 250. It took a while to get through the 172 stall. By 1 pm the temp was stuck at 189. By 4:40 pm it had only gone up 1 degree to 190. I checked the meat temp with an instant read thermometer. Temp was where the ET 732 said it was. The meat felt probe tender enough, so I pulled it off the smoker. I didn’t want to just dry it out. It had been on the smoker for 22 hours!

I foiled them, let them set in the microwave for 1 ˝ hours before making pulled pork.
Even though the meat felt probe tender, it was still a little hard to pull. I usually let pork butts get to 200-205 for pulled pork.

I had a couple of butts do almost the same thing last week. They had a 2nd stall at 195.

I have test the ET732 and it is not off.

Is there such a thing as a 2nd stall?
These 2 would just not die.
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Unread 04-15-2013, 03:15 PM   #2
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it will take longer at those temps. i cook mine at 275-300 or so. that cut or even most pork is very forgiving. try a higher cooking temp and see how that goes.
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Unread 04-15-2013, 03:51 PM   #3
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You can generally run a little hotter with pork.

If you are smoking at 225 the meat going from 120-125 will go more quickly than 190-195 because as the meat reaches the tempature of the pit it will take exponetally longer per degree of change because it takes longer to absorb the heat when it is near the tempature of the out side heat. To improve late smoke times you can increse the effectiveness of the heat by adding a water pan. I hope this provides insight. You can also burn hotter (~250 or 275) and it will finish the cook then reduce the temp to hold 200-205 if you need.
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Unread 04-15-2013, 03:53 PM   #4
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I have 3 more to cook this weekend. I have have always heard low & slow. The higher temps are new to me. Even at 250-275 I have had some problems with the rub burning and the meat sticking to the grate. I'm sure it was the rub that caused it to stick & burn. It had "sugar in the raw" in the recipe.
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Unread 04-15-2013, 03:56 PM   #5
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Quote:
Originally Posted by mbshop View Post
I cook mine at 275-300 or so.
Is that with or without using a rub?
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Unread 04-15-2013, 04:35 PM   #6
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Pappy old Amigo turn up the Wick on that drum I cook all mine at 300 there is no stall average time to having to push the bone back in the Butt is 50 min LB
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Unread 04-15-2013, 04:40 PM   #7
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Once you master the Hott and fast method, you will never go back to low and slow ever again!
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Unread 04-15-2013, 04:44 PM   #8
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Quote:
Originally Posted by jmoney7269 View Post
Once you master the Hott and fast method, you will never go back to low and slow ever again!
SOoo true!!!!!!!!
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Unread 04-15-2013, 06:23 PM   #9
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Do you use any rubs besides S & P with the hot & fast method? I've been wanting to give H & F a try.
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Unread 04-15-2013, 07:24 PM   #10
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For me, SPOG is always a great rub. K salt, fresh cracked pepper, granulated onion, granulated garlic. in a ~30-40-15-15 ratio. I like pepper.

Maybe toss in a dash of paprika and serrano chili powder. If you want real basic, just use salt and pepper.
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Unread 04-15-2013, 08:25 PM   #11
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That is one tough pig!!!

I would have taken them off, foiled them, and put them in the oven it it had taken longer than 18 hours....
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Unread 04-15-2013, 08:26 PM   #12
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I wouldn't call 275 hot and fast, did 100 lbs this weekend for a benifit at 325-350 but I do foil. took about 6 hours.

I wouldn't think the sugar should burn at 275, but i usually use turbinado sugar should be the same as sugar in the raw. As far as sticking to the grate, if mine do its just the fat cap anyway.

Without the foil, i can see 275 might be darker when its done, but i still wouldnt think it should burn.??

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Unread 04-15-2013, 08:31 PM   #13
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At the temp you were cooking at 225○F yes there can be a second stall. As already suggested crank it up next time.
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Unread 04-15-2013, 08:41 PM   #14
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Something was not reading right. I'm sorry but 22 hours for a nine pound pork butt. Even at 225 that's not possible for it to take 22 hours.
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Unread 04-15-2013, 09:00 PM   #15
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I used to cook butts at 220 but couldn't predict the cooking time and it always took longer than planned. I now cook at 250-275 and they blow through the stall. I have cooked a butt at 220 for 19 hours on my Egg. It is possible! And frustrating!
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