My pork butt took almost 18 hours to get through the stall

I put a 10 pound pork butt on my smoker at 6 AM last Saturday aiming for a 5 PM dinner. The temp hit 160 degrees around noon and then it just sat there for almost 6 hours. I finally pulled it off at 11 PM after wrapping it in foil and cranking the heat to 275. Has anyone else had a stall last way longer than they expected?

2 comments

2 Comments

cooper.nathan25d ago

Man I used to think the stall was like a hard two hour thing max, but my last brisket sat at 165 for seven hours and totally changed my mind.

quinns2025d ago

Yeah it really depends on the cook. I had one flat that sat there for almost 8 hours and I started panicking thinking my temp probe was broken. It was like 9pm and I still had to wrap and wait for it to hit 203. Ended up pulling it off at 3am and it was one of the best briskets I've ever done though. That long stall just lets all the collagen break down more i guess.