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Started By
Message
The Stall of a Pork Butt is Maddening
Posted on 2/1/15 at 3:38 pm
Posted on 2/1/15 at 3:38 pm
170+ for hours now, and the clock is ticking. I even put off starting it until 2am so it wouldn't be finished too quickly. Only a six pounder.
10
Posted on 2/1/15 at 3:39 pm to Degas
Wrap it with foil if you have to.
Posted on 2/1/15 at 3:39 pm to Degas
Just pause the game on your dvr until it's ready
Posted on 2/1/15 at 3:40 pm to Tiger Ryno
quote:Can't. There are multiple hungry women involved.
Just pause the game on your dvr until it's ready
Posted on 2/1/15 at 3:41 pm to Degas
What temp are you cooking it at?? That seems long for a 6 lb
Posted on 2/1/15 at 3:41 pm to Degas
that's why I put that bitch in a black pot and make a gravy.
Posted on 2/1/15 at 3:42 pm to Degas
Wrap in foil
???
Profit
If there's women involved they won't notice that you sacrificed some crispy bark for having it ready on time.
???
Profit
If there's women involved they won't notice that you sacrificed some crispy bark for having it ready on time.
Posted on 2/1/15 at 3:43 pm to gmrkr5
Maverick smoker thermometer is reading at 244 and has been between 225-248. Meat is currently 176. Neither thermometers have failed me in the past.
Posted on 2/1/15 at 3:43 pm to Degas
Pull it off and finish it in the oven. It won't change the flavor and it will get through the stall phase faster.
Posted on 2/1/15 at 3:45 pm to RedMustang
quote:What's the dif if it's the same temp? I can crank up the smoker I suppose.
Pull it off and finish it in the oven. It won't change the flavor and it will get through the stall phase faster.
Posted on 2/1/15 at 3:46 pm to Drop4Loss
quote:
Real men dont use an oven
OP isn't a man.
Posted on 2/1/15 at 3:47 pm to KosmoCramer
quote:
OP isn't a man.
Posted on 2/1/15 at 3:48 pm to Degas
quote:
Maverick smoker thermometer is reading at 244 and has been between 225-248. Meat is currently 176. Neither thermometers have failed me in the past.
Something doesn't seem right. A 6 lb shoulder should easily be done in that amount of time. Like others have said just wrap it in foil, with a little liquid, and crank oven up to 350 and get it done.
Posted on 2/1/15 at 3:49 pm to 91TIGER
We're moving forward now. 178 and rising. Finally.
Posted on 2/1/15 at 3:53 pm to Degas
Give it a little air, with this wind you'll be to 190 in no time. I always find once I hit 180 it jumps in matter of minutes (30 give or take).
Posted on 2/1/15 at 3:55 pm to 91TIGER
quote:Yup. This is what I'm banking on. It is making me nervous however.
once I hit 180 it jumps in matter of minutes (30 give or take).
Posted on 2/1/15 at 4:13 pm to Degas
Patience is key.
Posted on 2/1/15 at 4:16 pm to Degas
Run it to 205. You'll be there in no time.
Posted on 2/1/15 at 4:28 pm to Degas
cooking anything on a smoker always makes me nervous....I have been nervous as hell every thanksgiving morning for the last 15 years....
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