Smokin as I type


 
J

Jeremy (BrewinJeremy)

New member
Greetings all from Michigan. I'm breaking in my new 18" WSM with a pork butt. I just wrapped it at 155F and have been fighting with the temp all day. It's 42-44 and rainy, temps have been swinging 220-230-250F. I've been using Stubb's Charcoal with Mesquite and Apple wood chips. My concern is that the meat is gonna stall and be tough. Am I doing anything wrong? Or just being a newbie and worrying about nothing? Thanks for any info! Cheers!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeremy (BrewinJeremy):
Greetings all from Michigan. I'm breaking in my new 18" WSM with a pork butt. I just wrapped it at 155F and have been fighting with the temp all day. It's 42-44 and rainy, temps have been swinging 220-230-250F. I've been using Stubb's Charcoal with Mesquite and Apple wood chips. My concern is that the meat is gonna stall and be tough. Am I doing anything wrong? Or just being a newbie and worrying about nothing? Thanks for any info! Cheers! </div></BLOCKQUOTE> Worrying about nothing! The temps are perfect. Cheers back at ya!
 
Ditto what Shaun said.

Don't worry if the meat "stalls". I don't care and it has no bearing on the bbq. I only monitor temps in the smallest butt to know when to START checking (about 190*) for tenderness.

With weather you described it can slow things down, so keep the lid on and just keep cooking!
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first time i ran into the "stall" i freaked out. i couldn't understand what was going on. this was before i found this site. so i jacked up the temps and waited and waited and waited. then it began to climb. the meat was ok. but that is when i decided i better know a bit more about what i was doing. you will do ok. but practice is my mantra.
 
Two things.

First, if you foiled (wrapped) at 155 then chances are VERY good that you got it covered before the stall started and that made it not stall at all. Besides, so what if it did stall? No harm done. You can foil at any point that you see fit and it would be correct for the way you cook. There's no one single answer.

Second, Those temperture swings are nothing to worry about. Sounds to me like you got it just about right. I don't get excited unless my 225 target temp gets up to 275-300 for short periods.

I'd be a little more concerned about using too much mesquite.

Russ
 
Thanks for the tips. It did stall at 154F for about 20 minutes, but started going again after I foiled it and stoked the coals some.
Meat tasted great! my sis-in-law was impressed and my wife luved it! Yippee! In can continue Qing!
 
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