I’m smoking a pork shoulder and it hit its first stall around 155. Wrapping it pushed it though, but then it hit another stall at 190 and hasn’t budged for a few hours.
The same thing happened when I smoke brisket a few weeks ago. Is this normal? Thanks.
by Wikedy
4 Comments
This has happened me to once out of 10 pork shoulders I’ve done. So it’s not common but it can happen. You can try bumping the temp a little to get’r done or just wait
What your pit temp? If I run a pork but at 225 it could take up to 16 hours and it will stall twice. It seems like you are cooking low.. but the temp to 275 and finish it. Brisket I would run at 250. If you want a stronger smoke ring and 8-10 gold ball chunks of post oak staggered through out the load. All below all lump coal. When you wrap it bump the temp to 250
Get some steam in there. The stall occurs when the difference of your pit temp and surface meat temp is way too close. This is because what we call the “wet bulb” temp is lower than the surface temp and what happens evaporative cooling on the surface of the meat, slowing down the increase in meat temp and losing yield and moisture. By upping the pit temp and keep a pan of water in there to up the steam in the pit, it doesn’t allow that evaporative cooling to happen. Reducing any stall and helping with yield and juiciness.
Thanks for all the suggestions. I threw it in the oven to finish it off but will be taking all the help next time.