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The stall went on forever today 17hrs at 220 Injected with a mixture of root beer and salt water and rubbed with a generic bbq rub that had a little heat I’m not sure why it took so long I’ve never gone over 12hrs on a butt before and this one wasn’t that big

The stall went on forever today 17hrs at 220 Injected with a mixture of root beer and salt water and rubbed with a generic bbq rub that had a little heat I’m not sure why it took so long I’ve never gone over 12hrs on a butt before and this one wasn’t that big

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[–] • 0 pt

So after 17 hours what was the internal temp? Seems like it would be 220 and hard and dry.

[–] • 0 pt

202 on probe one and 187 on probe two

[–] • 0 pt

Well well done. lol

[–] • 2 pts

Yes and no If I was “cooking a pork roast I’d pull it at 160ish but this is bbq When brought up to 200 slowly all the tissues that are chewy or tougher render into the meat