PSA: My pork shoulder stalled for 6 hours during a competition in Kansas City last July.

I kept the fire steady and didn't peek, and it finally pushed through for a perfect turn-in. Has anyone else had a stall last that long and still pulled it off?

3 comments

3 Comments

parker_bailey3mo ago

Wow, I used to panic and mess with it, but your story proves patience wins.

elizabeth_williams26d agoMost Upvoted

Wait, did you say your internal temp actually dropped during that stall? I always thought that was more of a myth in the smoking community, but I've seen it happen once or twice when the weather got really wild. Usually for me, the temp just hangs around 165-170 forever, not moving up or down. I'd be curious what kind of smoker you were running, too. Still, it's good to hear you didn't mess with it and it came out right in the end.

sam_anderson3mo ago

That's a brutal stall time, especially in competition conditions. I'm curious about the temperature range you were working with during those six hours. Was it holding steady in that 160-170 degree zone the whole time, or did you see it actually drop a few degrees? I've had one sit there forever, but never with so much on the line.