Hi Everybody!
I have been smoking up a bone in Boston Butt that was 6 lbs.
I have it on the YS640 keeping the temps at 225 ish degrees. It seems as though for the past three hours it has simply held or "stalled" at 178* internal temp as read from the Mav 732.
Most of the things I have seen state that the stall is around 150-160 ish for as many hours as it takes.
My question is now that it has been 10 hours on the smoker should I just let it run it's course? Can a stall happen this high in temp?
I was shooting for a 195-200 degree temp for pulled pork.
Thanks!
Mike :)
I have been smoking up a bone in Boston Butt that was 6 lbs.
I have it on the YS640 keeping the temps at 225 ish degrees. It seems as though for the past three hours it has simply held or "stalled" at 178* internal temp as read from the Mav 732.
Most of the things I have seen state that the stall is around 150-160 ish for as many hours as it takes.
My question is now that it has been 10 hours on the smoker should I just let it run it's course? Can a stall happen this high in temp?
I was shooting for a 195-200 degree temp for pulled pork.
Thanks!
Mike :)
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