- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 2/1/15 at 4:51 pm to 91TIGER
Doing an 8lb and had it to 181 when the damn heating element kicked the bucket.
Have it wrapped in the oven now. It was in the smoker since 5:30a at 225 so all should be good.
Have it wrapped in the oven now. It was in the smoker since 5:30a at 225 so all should be good.
Posted on 2/1/15 at 5:41 pm to Tiger4Ever
I jinxed myself apparently 
Been looking at 172 for quite some time
Been looking at 172 for quite some time
Posted on 2/1/15 at 5:55 pm to gmrkr5
I'm now at 194
Posted on 2/1/15 at 5:58 pm to Degas
I read a while back that the stall is caused by liquid evaporating off the surface of the meat. Foil should work. If you got desperate, i guess you could dry the surface with paper towels.
Posted on 2/1/15 at 6:26 pm to Stadium Rat
I know your pain Degas.....put 8# brisket on BGE last night @ 11:30p.....Use Maverick thermometer calibrated......has been consistent at 225-255 since then....7:23p now and stalled at 189 for 3 hours.
Like Aaron Franklin says.....when it's done it's done! Not putting in over.....ruins the whole bark thing.
Geaux Pats!!!
Like Aaron Franklin says.....when it's done it's done! Not putting in over.....ruins the whole bark thing.
Geaux Pats!!!
Posted on 2/1/15 at 6:52 pm to BooDreaux
You've had a 8lb brisket on for 20 hours??
Posted on 2/1/15 at 7:13 pm to gmrkr5
Believe it or not yes.....I've done well over a 100 briskets and this one is over 20 Yes.....It sux
Posted on 2/1/15 at 7:40 pm to Degas
not near as maddening as the Brisket stall. Wrap that bitch
Posted on 2/1/15 at 7:58 pm to BooDreaux
I believe it - had a few hold out on me longer than usual - wood,weather, humidity - all can cause a large stall.
Posted on 2/1/15 at 8:46 pm to Farkwad
I've learned my lesson and now I always do my cooking for a large group the night before. Wrap it up and warm it in crock pot once shredded for pork butt.
It' works perfect and much less stress. More time for me to socialize
It' works perfect and much less stress. More time for me to socialize
Posted on 2/1/15 at 9:53 pm to dallastiger55
Real cooks use ovens, foil or whatever is necessary to have great meat to serve to friends and family. I have an electric smoker and always finish off butts, ribs and brisket in the oven. No way I would worry how the meat got so good because the oven is used. Grow a pair!!! Lol 
Posted on 2/2/15 at 8:36 am to dallastiger55
quote:
dallastiger55
quote:
Wrap it up and warm it in crock pot once shredded for pork butt.
Can you provide a bit more detail?
Do you wrap it in foil and add liquid to the inside?
Posted on 2/2/15 at 9:16 am to Drop4Loss
quote:
Real men dont use an oven
Guess I better turn in my testicles then. My SOP for butt is to smoke until it hits the stall, wrap with foil, and finish in the oven. You already have all the smoke you're going to get. All you're really going to gain is better bark, and some people prefer bark more than others.
Posted on 2/2/15 at 11:06 am to BottomlandBrew
actually what I do for a butt for instance is I pick it apart and shred it and put it into the ceramic crock pot. I cover it and let it sit in fridge overnight and then the day of our gathering I will usually put it back on the outside part of the crock pot and cook it on low for 2-3 hours to heat through.
I will pour some liquid in it, about 10-16 onz worth and it kind of steams it as it heats up and redistributes the juices. last time I actually smoked a butt and when I reheated it I poured a can of dr pepper as the liquid and OMG it was amazing. it was super tender and moist and the cola gave it a glaze on it and with the smoke it was a home run. all night people were telling me it was some of the best they've ever had.
give it a shot, we entertain a lot and ever since I started cooking the day before and reheating, ive never gone back. SOO much easier.
only thing I would do day of is brisket and ribs because those can get tough when reheated
I will pour some liquid in it, about 10-16 onz worth and it kind of steams it as it heats up and redistributes the juices. last time I actually smoked a butt and when I reheated it I poured a can of dr pepper as the liquid and OMG it was amazing. it was super tender and moist and the cola gave it a glaze on it and with the smoke it was a home run. all night people were telling me it was some of the best they've ever had.
give it a shot, we entertain a lot and ever since I started cooking the day before and reheating, ive never gone back. SOO much easier.
only thing I would do day of is brisket and ribs because those can get tough when reheated
This post was edited on 2/2/15 at 11:07 am
Posted on 2/2/15 at 12:13 pm to dallastiger55
the stall is awful. Saturday mine at about 165. Wrapped it and let it rest for 30 min then back in the smoker closer to the heat. Finished perfectly.
Posted on 2/2/15 at 4:38 pm to ElDawgHawg
Bump for an update.
Butt went in at around 2-3am, with the smoker being a consistent 225-250. When the probe went into the pig, not touching the bone, the flesh was a very cold 34 degrees, which is probably why it took so long. Just to report back, this six pound butt took fourteen + hours, which is contrary to the traditional 1.5 or 2 hours per pound.
Although it arrived at the game a bit late (but in time for halftime) it sure turned out great.
Butt went in at around 2-3am, with the smoker being a consistent 225-250. When the probe went into the pig, not touching the bone, the flesh was a very cold 34 degrees, which is probably why it took so long. Just to report back, this six pound butt took fourteen + hours, which is contrary to the traditional 1.5 or 2 hours per pound.
Although it arrived at the game a bit late (but in time for halftime) it sure turned out great.
Posted on 2/2/15 at 5:25 pm to Degas
Mine got stuck at 163 yesterday forever. Finally put it in the oven to finish it off.
Posted on 2/2/15 at 5:55 pm to Degas
quote:
he flesh was a very cold 34 degrees, which is probably why it took so long
Completely disagree.
Posted on 2/2/15 at 6:14 pm to KosmoCramer
Then what might it have been? The smoker was a consistent 225-250. Perhaps the pig itself? I didn't open doors or do anything to disrupt the temp of the oven.
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News