pulled pork - 2 stalls, loooong cook.
pulled pork - 2 stalls, loooong cook.
I put on a 1.8kg pork butt at about 11.00 this morning. It hit a stall at 155F (which is lower than the other cooks i have done) for a number of hours, climded to 167F ( which is about where i normally experience the stall) and has now sat there for another 4 hours or so.
so 9 1/2 hours into a cook that i calculated should have taken 6-8, and still a fair way off temp.
I tried sticking a fork in the meat to test, but it feels quite tough.
luckily i put a fattie on this arvo so at least we had something for dinner.
How common is this?
is it worth persisting with?
so 9 1/2 hours into a cook that i calculated should have taken 6-8, and still a fair way off temp.
I tried sticking a fork in the meat to test, but it feels quite tough.
luckily i put a fattie on this arvo so at least we had something for dinner.
How common is this?
is it worth persisting with?
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Re: pulled pork - 2 stalls, loooong cook.
Judging by what others have posted you might have a long night ahead of you
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Re: pulled pork - 2 stalls, loooong cook.
Al_
If it's still on now, you may as well keep it going, you are nearly there.
Ive had a few with the same 2 stalls. Just got to wait it out.
Temperature will rise quite quickly after the stall.
Leave till around 195 or so like normal and see what you come out with.
Let us know how it went.
Cheers
Meat and eat
If it's still on now, you may as well keep it going, you are nearly there.
Ive had a few with the same 2 stalls. Just got to wait it out.
Temperature will rise quite quickly after the stall.
Leave till around 195 or so like normal and see what you come out with.
Let us know how it went.
Cheers
Meat and eat
"My mind is made up. Please don't confuse me with facts."
Re: pulled pork - 2 stalls, loooong cook.
Very common mate. I have learnt that I will never ever attempt to put a pork neck on the same day that I hoped to eat it.
Don't know what it is about pork neck but the timing rules seem to go out the window (certainly don't follow the Boston butt timings).
I have had <2kg pork necks regularly take over 16 hours (way outlasting 4kg+ Briskets in the time stakes).
Ken
Don't know what it is about pork neck but the timing rules seem to go out the window (certainly don't follow the Boston butt timings).
I have had <2kg pork necks regularly take over 16 hours (way outlasting 4kg+ Briskets in the time stakes).
Ken
Ken
Re: pulled pork - 2 stalls, loooong cook.
pleasedtomeatyou wrote:Judging by what others have posted you might have a long night ahead of you
The mozzies have moved in, the missus is watching crap on tv, so im ready for bed.Meat and eat wrote:Al_
If it's still on now, you may as well keep it going, you are nearly there.
Ive had a few with the same 2 stalls. Just got to wait it out.
Temperature will rise quite quickly after the stall.
Leave till around 195 or so like normal and see what you come out with.
Let us know how it went.
Cheers
Meat and eat
The uds temp is stable and its times like this that the maverick is worth its weight in gold.hopefully it will wake mewhen the pork is done
This is supposed to be a scotch fillet, which i thought is the same as boston butt?kendoll wrote:Very common mate. I have learnt that I will never ever attempt to put a pork neck on the same day that I hoped to eat it.
Don't know what it is about pork neck but the timing rules seem to go out the window (certainly don't follow the Boston butt timings).
I have had <2kg pork necks regularly take over 16 hours (way outlasting 4kg+ Briskets in the time stakes).
Ken
Although the butchers had both scotch fillet and neck. The young blokes couldnt tell me the difference, obviously not butchers??
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Re: pulled pork - 2 stalls, loooong cook.
FWIW we're all rootin for ya
So to speak
So to speak
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Re: pulled pork - 2 stalls, loooong cook.
Agree .kendoll wrote:Very common mate. I have learnt that I will never ever attempt to put a pork neck on the same day that I hoped to eat it.
Don't know what it is about pork neck but the timing rules seem to go out the window (certainly don't follow the Boston butt timings).
I have had <2kg pork necks regularly take over 16 hours (way outlasting 4kg+ Briskets in the time stakes).
Ken
I always start before midnight the previous day if i intend to eat at dinner time the following day. Theres nothing worse than being stressed, checking your watch every two minutes and worrying about it being finished on time (especially if you have guests arriving for the feast).
Shayne
Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.
Re: pulled pork - 2 stalls, loooong cook.
OK, this beligerant pork started to come out of the stall not long after my last post,( about 9.00) but a tiring weekend, i wasnt waiting up for it. With the maverick at my bedside it was time to crash. At about 1.00 this morning the maverick tapped me on the shoulder to inform the UDS temp was getting low. The meat temp was 185F ( i have some vague recollection of looking at the maverick sometime before midnight and it was in the low 180s so progress was slow), but the fork twisted easily so off it came and into the foil. an hour later it pulled apart easily and was quite tasty, but at that time of moring it hard to appreciate these finer details.
I intend to add a bit of liquid and reheat, covered, on the Q tonight.
For those that cook theses suckers well advance, how do you go about chilling and then reheating the meat?
I may have to start experimenting with the texas critch for future pulled porks.
I intend to add a bit of liquid and reheat, covered, on the Q tonight.
For those that cook theses suckers well advance, how do you go about chilling and then reheating the meat?
I may have to start experimenting with the texas critch for future pulled porks.
Re: pulled pork - 2 stalls, loooong cook.
A bit late reply, but I just saw your post.Al_ wrote:For those that cook theses suckers well advance, how do you go about chilling and then reheating the meat?.
Last weekend I cooked up 7.5kg of pulled pork and froze it. I also froze the drippings from the foil tray underneath when cooking.
I defrosted the meat in the fridge from Thursday to cook on Sunday. Put all the meat and half the drippings into a slow-cooker at 9am and was ready to eat by probably 12! I left it on 'warm' for a few hours til lunch.
It tasted just as good as when it came out.
Re: pulled pork - 2 stalls, loooong cook.
cheers laxation
Re: pulled pork - 2 stalls, loooong cook.
Get ya self one of those vaccum bag machines (cryovac I think ya call it). Pack in the appropriate sized portions and reheat in simmering water as required. I did it for the first time recently and it works a treat. Just another great tip learned here on the forum.laxation wrote:A bit late reply, but I just saw your post.Al_ wrote:For those that cook theses suckers well advance, how do you go about chilling and then reheating the meat?.
Last weekend I cooked up 7.5kg of pulled pork and froze it. I also froze the drippings from the foil tray underneath when cooking.
I defrosted the meat in the fridge from Thursday to cook on Sunday. Put all the meat and half the drippings into a slow-cooker at 9am and was ready to eat by probably 12! I left it on 'warm' for a few hours til lunch.
It tasted just as good as when it came out.
Az
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