British BBQ Society Forums

Hi guys, just wondered if anyone has any tips for beating the stall? I had a 2.7kg pork shoulder in at 225-250 for almost 12 hours, about 8 of which it spent at 140-150F before I got fed up and foiled it before putting it in the oven to finish off. I did inject it and didn't foil it at any stage whilst it was in the Q.

I'm wondering - does injecting the meat potentially increase the length of a stall? After all it's caused by evaporative cooling, so excess liquid could account for it. I think next time I'll just foil it after 6 hours and see what happens, but I'd like to be able to cook a shoulder from start to finish, without foil and preferably without it sticking at exactly the same temperature for 8 hours!

No suggestions other then a good book and a glass of something refreshingly alcoholic.

Only way to avoid the stall is to cook hotter as in above 300f but you'll need to foil after 3hrs as the rub will burn otherwise.

I've always found this to be completely accurate:

http://www.amazingribs.com/tips_and_tec ... stall.html

Since I've read that I've usually foiled at 65C (150F) and I've never had a stall doing that.

I find that it damages your chances of a really good bark, though. So, you have a choice, sit out the stall (I've never known it not end if you wait long enough) and get a bar, or take your chances with the bark, foil, and get in done more quickly.

Steve W

I saw this: http://www.genuineideas.com/ArticlesIndex/stallbbq.html

tommo666 wrote:I saw this: http://www.genuineideas.com/ArticlesIndex/stallbbq.html

And it was almost all in understandable English (almost all) With a dedication to his art like that I vote him in as Chancellor of the Exchequer!!

I guess I can either foil it or get it in earlier then! I found it very hard to believe that a 2.7kg/6lb shoulder should take that long, but if a 3lb lump can take 14 hours to hit 205F then I think I'll put it in at 6am rather than 10am