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First Butt question?

 
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edub
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Joined: 07 May 2010
Posts: 65
Location: Rio Vista, TX

PostPosted: Fri Oct 22 10 11:46 pm    Post subject: First Butt question? Reply with quote

So I'm 7 hours into my first butt (7lbs) right now, and comfortable with how it's going. On internal temp though I've been at 145-150 for about 2 hours and smokers sitting on 225 right now, and has been between 210 and 250, is 145 the typical stall temp on a butt, I was planning on foiling at 160*.

Thanks.
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CliffC
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Joined: 01 May 2007
Posts: 735
Location: Old Town Maine

PostPosted: Fri Oct 22 10 11:50 pm    Post subject: Reply with quote

Stall is typically at 165F.
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Sat Oct 23 10 12:48 am    Post subject: Reply with quote

Where are you measuring the temperature of the pit?

How old and how accurate is your thermometer for the pit?

How old and how accurate is your thermometer for the meat?

Have you mapped the temperatures across the pit, so you can speed up or slow down the cooking as needed by moving the meat closer or further away from the fire?

If your thermometer for the meat is accurate, I suspect that the thermometer for the pit is off.

7 hours at 225 should have you in the 160 - 170, unless it was still frozen when you put it on the pit.

What are your outside weather conditions / temperature like?

When are you planning on eating?

Are you using a water pan?

Have you got any pictures of your setup?
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edub
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Joined: 07 May 2010
Posts: 65
Location: Rio Vista, TX

PostPosted: Sat Oct 23 10 12:56 am    Post subject: Reply with quote

SoEzzy wrote:
Where are you measuring the temperature of the pit?

How old and how accurate is your thermometer for the pit?

How old and how accurate is your thermometer for the meat?

Have you mapped the temperatures across the pit, so you can speed up or slow down the cooking as needed by moving the meat closer or further away from the fire?

If your thermometer for the meat is accurate, I suspect that the thermometer for the pit is off.

7 hours at 225 should have you in the 160 - 170, unless it was still frozen when you put it on the pit.

What are your outside weather conditions / temperature like?

When are you planning on eating?

Are you using a water pan?

Have you got any pictures of your setup?


-Chargriller offset, standard thermometer reads 40* less than two placed at grill level next to the grates, one located approximately 8" from firebox and the other 8" off the far end, total chamber length of 36",

-two aftermarket temp gauges added 4 months ago, and also maverick remote thermometer from June. Maverick meat probe is reading 146, standard meat thermometer is reading about 150, have since removed the maverick meat thermometer.

-themometer one was at 250 next to firebox, factory at 225 top center of chamber and thermometer 3 on far end was at 220, maverick in center on grate is at 233

Yes water pan under the meat, weather is in the 70's, 65 when started cooking at 3:30, planning on eating around 6:30.
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Sat Oct 23 10 1:04 am    Post subject: Reply with quote

You are still in the zone then, keep feeding the fire, don't open the lid, just allow things to cook, (cause if your looking, you're not cooking)!

When the temperature of the pit drops 5 - 7 degrees but the fire is still as hot, you are probably in the plateau and the rendering fat from the meat is lowering the temperature in the pit, listen for the sizzle or drip of the fat.

I would foil at about 1:00 PM your time and then just cook it to a finish, if you are thinking of foiling.
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edub
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Joined: 07 May 2010
Posts: 65
Location: Rio Vista, TX

PostPosted: Sat Oct 23 10 1:10 am    Post subject: Reply with quote

THanks for the response, sounds like a plan, I have a brisket on as well that just hit 155, is a 12lb brisket and is on the side of the butt away from the fire, so butt is closest to fire. brisket is doing good so just learning on the butt.

THanks for your help and suggestions. Will post pics later on, prob monday.
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Inner10
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Joined: 30 Apr 2010
Posts: 1289
Location: Ottawa, ON

PostPosted: Sat Oct 23 10 2:00 am    Post subject: Reply with quote

The 'stall' seems to set in between 150 and 165 for me....i've held 150 for hours...
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edub
Newbie


Joined: 07 May 2010
Posts: 65
Location: Rio Vista, TX

PostPosted: Sat Oct 23 10 4:00 am    Post subject: Reply with quote

all is well, in the home stretch, pork is sitting around 180* after two hours in the foil, thanks for the help and replies
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SVonhof
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Joined: 03 Sep 2010
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Location: Central Valley, Ca

PostPosted: Sat Oct 23 10 6:39 am    Post subject: Reply with quote

So, what is the cause of stalls on pork butts?
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My BBQ's: Weber Silver B (grill), -UDS-, MUDS/Weber Smokey Joe
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Sat Oct 23 10 7:41 am    Post subject: Reply with quote

The stall is caused by the rendering of the intramuscular fat and the breaking down of the collagen and other connective tissue in the meat.

If you have a smoker like a UDS you can actually see the temperature of the pit drop, as all that extra liquid floods the pit and the overall temperature drops, I use that fact to grab a clue as to how things are cooking, when the flow of fat slows the temperature in the meat will start to climb at twice the speed it was before the stall.
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RollinontheRvr
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Joined: 03 Oct 2010
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Location: Portland, Oregon

PostPosted: Sat Oct 23 10 1:53 pm    Post subject: Cool info Reply with quote

I had not heard of the "stall" yet. I am glad I checked out this thread. Thanks guys for the cool info.

Question for edub...have you done any of the mods to your Chargriller? I have a couple of links if you want them. I know my Chargriller leaks like a siv (?). I seasoned a DO on it today and I was watching the smoke just poor out in several locations.

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PitMattster
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Joined: 20 Jan 2010
Posts: 384
Location: Calgary, Alberta

PostPosted: Sat Oct 23 10 10:28 pm    Post subject: Reply with quote

Here's some of the mods I've done to mine:

http://www.thesmokering.com/forum/viewtopic.php?t=36318&highlight=

Now that my neighbor has a welder I'm going to add a better heat baffle and potentially a few tuning plates as well.
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