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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

Mailard reaction. Starts at 190 to get fork tender meat. I make sure that the air is moist with a pan of water on the heat, too.