Boston Butt Stall

[Steve In Pa]

Never ran into a stall before but it seems I did today with a Boston Butt. Around 160 internal it just sat there. For a long time. After a couple hours I did a search on stallling and took the wrap in foil and raise the temperature option. It worked. About a half hour into the higher temp the temp problems started creeping up again. Finished fine, Mrs is currently processing the roast while I supervise. I was at about 225-230 when the stall hit. Raised up to 270 and that’s what seemed to kick start things again.

 

[ANT0407]

Yeah, the first time I ran into the stall I thought I was doing something wrong. I did the same thing, I researched it and found that it's common. I think I saw that wrapping in foil is called the Texas crutch. It definitely helps.

 

[Steve In Pa]

Yeah, the first time I ran into the stall I thought I was doing something wrong. I did the same thing, I researched it and found that it's common. I think I saw that wrapping in foil is called the Texas crutch. It definitely helps.

Interesting phenomenon
But can be handled

 

[jaykav]

Im going low and slow tonight and going to try the wrap tomorrow in one of those foil pans so I can add a bit more seasoning and save some juices for the pull.

Saw it on the meat church yt channel he’s a Texas boy

 

[Steve In Pa]

Im going low and slow tonight and going to try the wrap tomorrow in one of those foil pans so I can add a bit more seasoning and save some juices for the pull.

Saw it on the meat church yt channel he’s a Texas boy

I just had a tight foil wrap with no pan and that held most of the juices while cooking, but I think the foil pan idea to catch stuff would be the better way to go.

 

[Steve In Pa]

Yeah, the first time I ran into the stall I thought I was doing something wrong. I did the same thing, I researched it and found that it's common. I think I saw that wrapping in foil is called the Texas crutch. It definitely helps.

One suggestion was to keep the water pan full and spritz often. Apparently that helps control evaporation. But I have the vertical model with a nice built in water pan. So I did all that including the spritzing anyway and still had the stall.

 

[jaykav]

I just had a tight foil wrap with no pan and that held most of the juices while cooking, but I think the foil pan idea to catch stuff would be the better way to go.

I saw another video just do a foil boat so the top was exposed. Held juices ok and overall both came out looking good

 

[Jimsmokes]

There always gonna be a stall. How long it last is always different. I foil pan on a rack with flavored water. Once I have the color/bark I like. I cover raise temp if I went low and slow and wait on 200-205 temp to pull or probe tender if I want to slice.

 

[mixed up]

have hit stall many time the big briskets are the worst but there are debates on wrap or not to wrap on all meat I have had good results both ways I guess its how long you want to wait for your meal

 

[Steve In Pa]

have hit stall many time the big briskets are the worst but there are debates on wrap or not to wrap on all meat I have had good results both ways I guess its how long you want to wait for your meal

For that reason and more is why I plan my prep to allow much more time than needed. Sometimes i cook a day in advance and then we reheat. Which is what a lot of pros do anyway.