Question meat stalled

[cmon621]

so this is only my second time smoking ever. I have a charcoal weber. Everything was going great, the smoker temp was consistently between 230-240 and the meat stalled at 147. It wont go above 155.

Did I do something wrong? Any tips would be greatly appreciated. Thanks!

[SMOKE FREAK]

What kinda meat?
Brisket/chuck/pork butt...
All are known to stall...
Ride it out...This is when the magic is happening...

[cmon621]

Boston butt. Should keep the temp where it is or should I up it?

[SMOKE FREAK]

Don't change a thing...Time is on your side...It will soon start to climb again...OK maybe not soon but it is doing just what it needs to do...
I like to foil around 170 but some don't foil at all...
Whats your plan...

[Richtee]

Yep..it happens. Keep the temps as they are, you are good there. If you do foil..use double so as not to lose the "Liquid Gold". Or place in a half pan and cover..easier, really. Defat and add back to meat after pulling.

[cmon621]

I was planning on not foiling this time then try next time to see what worked better. Everything is trial and error for me right now.

Thanks for the help.

[SMOKE FREAK]

Pork butt on the WSM should turn out real good...Foil or not...
What kinda wood ya using?

[cmon621]

Jim (smokin out back) gave me apple to start off with so I'm using that

[cmon621]

I'm also using the mad hunky rub courtesy of Jim.

[Richtee]

I'm also using the mad hunky rub courtesy of Jim.

What a guy... I'll remember to send him a bit extra next order :{)

PS: I would foil/pan. That juice is precious. But by all means..experiment.

[cmon621]

I appreciate the help. One more question, do you guys keep the fat cap on during smoking? I did this time.

[SMOKE FREAK]

That's a trick question...
I never trim it all off but sometimes trim it to about a quarter inch...
When I pull my pork I remove as much fat as possible...Sooo...The fat on the outside with the rub and smoke flavors will be tossed out...Makes me wonder why I leave any on at all...There is a plenty fat inside to keep the meat moist...Less fat on the outside just means more bark......but still I do it the same way each time...

[Richtee]

I appreciate the help. One more question, do you guys keep the fat cap on during smoking? I did this time.

I don't any more. I peel it off along with the "false cap"/thin meat layer for sausage. pound to 2 gone..but it'll end up gone anyway. Uselessly..if cooked.

[Fishawn]

You can also "score" the fat cap, down just into the meat, get the rub down into the cracks and let er rip

I also would foil/pan, as suggested

[SMOKE FREAK]

Soooo...How is it going? Should be done by now...