Strange stall (I think)

[dcpendarvis]

I have been smoking with charcoal/wood for a while, but am new to the Bradley.  I am smoking a 4.5 lb boston butt and two pork tenderloins as a break-in.  The tenderloins reached 155 and I pulled them (should have pulled them about 10 degrees earlier), but the butt seems to be stalling with different areas showing between 175 and 185.  This seems really high for a stall to me, as I am used to it occuring between 160 and 170.  Has anyone else experienced this?

[dcpendarvis]

I finally pulled it with a consistent internal temp of about 185 after 2 hours (I gotta go to bed soon), will let you know how it turns out.

[dcpendarvis]

It was an odd piece of meat.  The fatty parts were falling apart (i.e pulled just a little too soon), but some other parts were dry.  I think I have to chalk it up to being only a 4.5lb roast.  Also, even though it was supposedly a bone-in roast, there was only a small sliver of bone on the outside edge of the mean (maybe 1/2" square).  Its not bad, especially with my homemade mustard sauce (beats chest needlessly), but I've done better.   ::)

[Gizmo]

Welcome dcpendarvis.

Haven't done them that small before.  I have had stalls around 173 deg before on the 8 to 10 lbs.  The most consistent thing about smoke is the inconsistency.  Every piece of meat is different.  Depending on how dry the butt was, you can try wrapping in foil or boating (placing in a foil pan with a foil lid) after the smoke has rolled.  That works for me for keeping them moist while they get to the proper IT.

[manxman]

especially with my homemade mustard sauce

Fancy sharing the recipe?  ;) :D

[Habanero Smoker]

dcpendarvis;
Welcome to the forum.

What temperature where you cooking at. I found that the higher temperature you smoke at the higher the temperature you will see the stall or plateau. I generally have stalls around 160°F. Because of the way I smoke/cook my butts, I pull them out at 175°F, so you know I wouldn't be seeing any stalls at 185°F. :)

As for the tenderloins and loins; I like them around 145°F.  When using low temperature to cook, the rise in internal temperature of the meat during rest may only be 2°F to 5°F (that is if you are not FTCing) so I take them out when it hits around 140°F.

[dcpendarvis]

This makes a lot of sauce, so adjust accordingly.

Mop/Injection sauce:
8 cups unsweetened apple juice
1 cup worcestershire sauce
1/4 cup cider vinegar
1/4 cup brown sugar
4 tbsp dry mustard
4 tbsp ground ginger
4 tbsp minced garlic
3 tbsp paprika
1 tbsp ground cloves
5 bay leaves

simmer for 15 minutes (I once tried adding tabasco and red pepper to this - bad idea, all the liquid cooked out, leaving a lot of pepper)

Finishing sauce:
8 Cups yellow prepared mustard
2 cups bourbon
2 cups honey
2 cups cider vinegar
2 tbsp salt
2 tsp paprika
2 tsp crushed red pepper
and if you like it spicy, 2 tsp tabasco

combine ingredients and simmer for 10-15 minutes.

[FLBentRider]

W E L C O M E  to the Forum dcpendarvis!

I have seen a stall at that temp range, I blamed it on the pig.