My pork shoulder stalled for 8 hours and I almost gave up

I put a 10 pound shoulder on my offset at 225 degrees, and it hit 160 internal after 5 hours. It then sat there, stuck, for over 8 hours before finally pushing through. I was checking my fire every 20 minutes thinking my thermometer was broken. Has anyone else had a stall last that long on a standard cut?

2 comments

2 Comments

abbyl493d ago

Holy cow, 8 hours is brutal lol. That's a next level stall. I wonder if the fat cap was just super thick on that piece, like a real stubborn one. It acts like a heat shield and just drags everything out. I've had one go 6 hours before and I was losing my mind, so I feel your pain.

the_wesley3d ago

The stall is more about evaporative cooling than the fat cap... it's the meat sweating, basically. That's why wrapping it gets things moving again.