20
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?
2 comments
Log in to join the discussion
Log In2 Comments
parker_bailey5d ago
Wow, I used to panic and mess with it, but your story proves patience wins.
10
sam_anderson4d 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.
4