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Had no idea pork shoulder stalls for so long until I timed one
I was cooking a 9 pound pork shoulder last Saturday and it sat at 160 degrees for almost 3 hours without moving. I found out from the Franklin BBQ book that the stall happens because moisture evaporates off the meat and cools it down. Has anyone else had a shoulder stall for longer than that during a cook?
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rayc894d ago
Sat at 160 for almost 3 hours" - man, I feel your pain. I had a 10 pounder last summer that decided to hang out at 165 for FOUR AND A HALF HOURS. I was ready to call the fire department (you know, like they could do something about it). Then it finally broke through and shot up to 203 in like 45 minutes like nothing happened.
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john_johnson754d ago
Did your friend try wrapping it in foil to push through the stall?
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