So, last night I put three 9lb bone-in pork shoulders on my RT-700 for a dinner at the gun club tonight.
I trimmed the excess fat cap, slathered in yellow mustard and liberally coated with my homemade rub to sweat for a couple hours prior to putting on the pit...the usual.
I set the RT-700 to 225...burning Lumberjack Char Hickory (first time trying them) and also lit a smoke tube with what I had left of a bag of RT Ulimate Blend.
I put the meat on at 8pm. At 10pm, I spritzed with ACV and again at 11:30. Inserted a probe at that time. When i woke up at 5:30...9.5 hours into the cook, I checked the meat temp...150. I thought, damn this is an awful long stall. I kept monitoring until 8am...12 hours in...only 168.
I had to leave for the gun club (only 10 minutes away) and put the butts in a deep full-size hotel pan and headed over and put them in the Alto-Shaam cook and hold oven there set at 300. Left the probe in and left to shoot. Checked them at noon and only at 179. By 2:30, the were finally at 200 internal and probed tender.
I left them in the Shaam at 150 to rest until I pulled at 4:30. Result was okay, but with all the messing around, the bark was a disappointment. Not impressed with the nearly nonexistent smoke flavor of the Char Hickory either.
So taking out the travel time, the total cook time was over 17.5 hours and what I would call a stall of just over 8 hours. This is the first time I've had butts act like this. Any of you have trouble with that long of a stall?
I trimmed the excess fat cap, slathered in yellow mustard and liberally coated with my homemade rub to sweat for a couple hours prior to putting on the pit...the usual.
I set the RT-700 to 225...burning Lumberjack Char Hickory (first time trying them) and also lit a smoke tube with what I had left of a bag of RT Ulimate Blend.
I put the meat on at 8pm. At 10pm, I spritzed with ACV and again at 11:30. Inserted a probe at that time. When i woke up at 5:30...9.5 hours into the cook, I checked the meat temp...150. I thought, damn this is an awful long stall. I kept monitoring until 8am...12 hours in...only 168.
I had to leave for the gun club (only 10 minutes away) and put the butts in a deep full-size hotel pan and headed over and put them in the Alto-Shaam cook and hold oven there set at 300. Left the probe in and left to shoot. Checked them at noon and only at 179. By 2:30, the were finally at 200 internal and probed tender.
I left them in the Shaam at 150 to rest until I pulled at 4:30. Result was okay, but with all the messing around, the bark was a disappointment. Not impressed with the nearly nonexistent smoke flavor of the Char Hickory either.
So taking out the travel time, the total cook time was over 17.5 hours and what I would call a stall of just over 8 hours. This is the first time I've had butts act like this. Any of you have trouble with that long of a stall?