I absolutely hate “the stall”, stuck in this temperature range for over an hour. Im ready to give up aaahhh!
I absolutely hate “the stall”, stuck in this temperature range for over an hour. Im ready to give up aaahhh!
by mikereeg808
15 Comments
MorallyComplicated
this is probably not the craft for you then, maybe stick to ribs and birds
NC-Stern-Mark
You haven’t even got to The Stall yet Sir.
Be patient.
darraghfenacin
Just foil wrap it
AT4LWL4TS
Just power through. What’s the rush?
houndstoothbear
The stall/culling the herd
maniacal_monk
Wrap that boy up, you could even consider increasing the grill temp depending on where you are. I get just as good results cooking at 300F that I did when I used to torture myself with cooking at 225F.
Nassiettherese
C est pas le porc d Anton
TBaggins_
Are you cooking at 190f? If so, that’s your problem. The closer the meat gets to the ambient temperature the longer it takes.
CleverCogitator
Foil like some said here, or boost the temp 25 or so until you get movement then bring it back down.
Glabrous
Relax man. Grab a whiskey and sip on it a while. If you’re still angry, pour a second whiskey. Rinse and repeat this until the stall is over or you’re feeling better.
Goose_IPA_1990
I started smoking in the 235° to 250° range and rarely if ever get a stall. I can’t tell any difference between what I do now and holding at 225°
rededelk
I learned to be patient, seasoned meat out on the counter overnight, to my “cold” smoker “. For 6 hours or whatever. 140F is fine these days for pork as trich is out commercial pork. But I guess yah once it’s done smoking / cooking wrap it up and put it in the oven on the lowest temp with some extra liquid and whatever, makes pulled pork a bit easier
An_Average_Man09
Wrap in foil and put it in the oven at 225 until it hits 205. Did 5 this way yesterday and they came out amazing.
15 Comments
this is probably not the craft for you then, maybe stick to ribs and birds
You haven’t even got to The Stall yet Sir.
Be patient.
Just foil wrap it
Just power through. What’s the rush?
The stall/culling the herd
Wrap that boy up, you could even consider increasing the grill temp depending on where you are. I get just as good results cooking at 300F that I did when I used to torture myself with cooking at 225F.
C est pas le porc d Anton
Are you cooking at 190f? If so, that’s your problem. The closer the meat gets to the ambient temperature the longer it takes.
Foil like some said here, or boost the temp 25 or so until you get movement then bring it back down.
Relax man. Grab a whiskey and sip on it a while. If you’re still angry, pour a second whiskey. Rinse and repeat this until the stall is over or you’re feeling better.
I started smoking in the 235° to 250° range and rarely if ever get a stall. I can’t tell any difference between what I do now and holding at 225°
I learned to be patient, seasoned meat out on the counter overnight, to my “cold” smoker “. For 6 hours or whatever. 140F is fine these days for pork as trich is out commercial pork. But I guess yah once it’s done smoking / cooking wrap it up and put it in the oven on the lowest temp with some extra liquid and whatever, makes pulled pork a bit easier
Wrap in foil and put it in the oven at 225 until it hits 205. Did 5 this way yesterday and they came out amazing.
lol I just posted asking about this
Texas crutch bro