Anybody ever had a pork shoulder stall at 140 degrees?

Not @ 140*f, but certainly @ 155 or so.

It's normal.

Wait it out, or wrap it (that's what I do)

I’m asking because usually 155 to 160 according to my Thermoworks Smoke but the Swift brand shoulder stalled at 140 to 143.That’s the first time I’ve had that happen.

There huge! I vacuum seal them packs of 10 they’re so big I can’t even eat five of them.
I’m at restaurant Depot now picking up some pizza cheese. small wings are $1.05 jumbo wings are $1.39 a pound.

Double edit: I see the jumbo wings I took the picture of are the party wings which are split into drums and flats with the tips removed so they’re usually more expensive.
Yeah, but like I said you do have to buy a 40 LB box.
The first time I got jumbo wings there were 95 in the box so it’s around 0.42 Lb per wing.
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Could be the ambient humidity, spritzing or something we haven't considered.

If you are stalled, wrap it up and forget about it.

It's an easy cut of meat, you can't mess it up

If wrapping it early kills the bark, unwrap at 195*F and finish with the grill @ 400*

Exactly!Pushed to 145• double wrapped and took it quickly up to 207• Two hours later we were wolfin down homemade corn tortillas!

That's the one thing I hate doing when it gets hot, turning the oven on. My electric smoker just can't hot enough to do the crisping.

I only marinated these for ~1 hour. It's a real good wing recipe, though I went lighter on the salt. All kinds of flavor.

https://www.dontsweattherecipe.com/wprm_print/13338#

An easy regular in the dinner rotation. Forty five to fifty minutes at 225 (for pellet smoke) then up to 385 until done, for crispy skin.

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Nice grates! Mine are crap...

We use a lodge chainmail scrubbing pad to keep ours relatively clean (also for our vintage cast iron skillets):

https://www.amazon.com/Lodge-Chainmail-Scrubbing-Pad-Red/dp/B07FRVWBYT

That would wear right through my crappy ass MES grates, which I've already done. The smoker has been solid, but the grates are cheap Chinesium.

They're only one year old, if that helps. They've seen plenty of use, but I usually clean them up right away.

They look like good stainless. They are a bit thicker. I've got that on my grills, but not on my smoker.

I prefer pork for SV. Use the juice to make gravy. Beef steaks IMO don't really need the extra step with SV if you are cooking to eat right away.

https://www.acehardware.com/departments/outdoor-living/grills-and-smokers/charcoal-grills/8077054

I saw these at ACE yesterday.

70th anniversary special edtion 22" Webers' in crazy 50s car colors. $295 w/Free assembly (if you trust a teenage clown not to scratch it all up)

Whitewall tires takes the cake

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I'd prefer a discount if I assemble myself. They will scratch it up and over/under-tighten screws.

For sure, or not use anti-seize when stainless gets screwed into aluminum.

Most ACEs are privately owned, so you can certainly ask the owner for a discount or couple bags of lump charcoal for assembling yourself

It's happened before. Normally around 160, but I've see 140-145. The cut probably had a lot of collagen material that was absorbing energy as it converted to gelatin. Wrapping (as I note you did) will definitely accelerate the process, but I am against wrapping as it affects the texture of the bark. Either way, not common to stall that low, but I've seen it happen.

Corn tortillas... nice touch. Touché!

Brian

Did a small Schweinhaxe yesterday..

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Schweinhaxe?

https://en.wikipedia.org/wiki/Schweinshaxe

Pretty cool:
Schweinshaxe (German pronunciation: [ˈʃvaɪns.haksə]), in German cuisine, is a roasted ham hock (or “pork knuckle”).[1] The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn [ˈʃvaɪns.haksn̩] or Sauhax(n) [ˈsaohaks(n̩)].[2] A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled.

Schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed to make inexpensive and tough cuts of meat more palatable (see, for beef, the popular Sauerbraten). Such inexpensive cuts usually require long periods of preparation. The meat is sometimes marinated for days, and in the case of big cuts up to a week. The Schweinshaxe is then roasted at low temperatures, typically—depending on size—for two to three hours.

The most popular side dishes are potatoes and cabbage variations.

Schweinshaxe from a restaurant in South Korea
The Austrian version of this dish is called Stelze [ˈʃtɛl.tsə] or in dialect Stötzn/Stelzn ['ʃtœˑ.tsṇ]. It is usually marinated or pre-boiled in a caraway seed and garlic brine, roasted until the skin is crisp, and served with mustard, horseradish, and pickled chili peppers. The Bavarian version is classically served with potato dumplings and red cabbage,[3] or with sauerkraut and potatoes.

Thanks Pinmonk for wiki link.

Would love to try to see what it tastes like.

I'd settle for a scratch and sniff screen to sample the amazing aromas.

LTG : )

Found a quick way to fire up my tandoor oven, needs to get to 660/750f so it all cooks fast. Heat travels up the skewer so it cooks from inside as well.

Last night had some bone in tandoori marinated chicken thighs, cooks so different to any bbq or oven. Really soft and juicy with a lot of flavour.

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Damn thats a nice toy!

Yeah. The meat also goes excellent in pea soup and other soups. It gets very very tender if boiled, and goes excellent in tacos.. And very cheap, atleast around here. I always have a few in the freezer.

Man... had I seen this before I bought my Sous Vide... this would be a serious contender unit to add to my arsenal! Nice idea.

Now I want Indian food.

In most parts of the world, for 1000s of years, you just build your own Tandoor.

Maybe $50 ($100 bucks to build a really nice one)....so cheaper than a SV

You can make it in a steel garbage can, or a big ceramic pot.

In the States, the cheapest place for a giant ceramic pot is Ollie's Discount Outlets. Huge, fancy glazed pot is $50, and if it has any chips, it's 50% off:

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Red clay looks good too

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Put it in a hole and that’s one less toy cluttering the deck or porch too.

I agree I normally just burn thru the stall but dinner was rapidly approaching lol.This was the first time I hit a 145• stall so it threw me off a bit. The bark was set for the most part and it was phenomenal on those corn tortillas which has quickly become one of my favorites

The best schweinaxen is at Hofbrauhaus. Crispy skin and tender meat with gravy, served with sauerkraut. There is one in St.Louis!

I had some at a beer hall in Tokyo (yep, complete with german entertainment) that was delicious. I've been to a lot of weird places in Tokyo, but that beer hall restaurant in the middle of Tokyo was the most incongruous.

Finally arrived! Took a while to ship out, but now onto planning my first rodeo this weekend.

Pork chops first up. Any good marinades that makes a good base for sauce?

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In Germany, there is the Andechs Monastery where the monks still brew all their traditional beers and serve schweinshaxe.

The chunks of meat are absolutely enormous.

Most Americans should split it in half with someone else (especially if you got the giant pretzel with it)

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Smoked a batch of jerky. Used eye of round.
180 for about 4 hours.

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I've seen videos of guys actually digging a hole and doing it. I love the idea, especially for space savings, but then I think of all the fertilizer and pesticide that goes into my lawn. Above ground is probably the way to go. Very cool idea!

In Turkey they often do it with the hole in the ground.

A piece of pipe brings the oxygen down to the base.

I probably wouldn't worry too much about pesticides, I've measured 950 degrees Fahrenheit with a laser thermometer.

I would think that any petrochemical-based fertilizers would be obliterated at that temp.... But somebody check my math.

Smoked Pork Loin
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Pork loin is pretty lean, so you've got to be careful not to overcook it.

It could have a super thick fat cap on top or if the butcher cut it down, a thinner one like this.

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I like to cut down through the fat cap, just above the meat below.

No one is going to see the checkerboard pattern, so it doesn't have to be neat or fancy.

This lets them smoke and spices penetrate.

Kids on the internet always argue whether you should cook it fat cap up or down. I always cook it fat cap up, just because that's how I do it.

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The rub for this is super easy:

Equal parts:

Freshly ground Black Pepper
Dark Brown Sugar
Paprika
Kosher salt

1 tablespoon Garlic Powder

Dry off the pork, cover with a thin layer of Dijon mustard as your binder. You won't taste the mustard at all, I promise.

You can keep it in the fridge this way up to 24 hours. If you're going to be smoking in just a few hours, leave it uncovered.

But then I'm maybe breathing the fumes. IDK? Still, cool idea!

What brand of mayo and blue cheese crumbles do you use? Just made this and it was great but I think the Duke's mayo overpowered my Salemville crumbles a bit. Some reviews suggest the Salemville crumbles are mild compared to others and Duke's is a stronger tasting mayo IMO. Thanks!

Finally wrap the pork with strips of Pepper Bacon. Use wooden toothpicks on the bottom to hold the bacon in place.

Shake some extra paprika and ground pepper on the top for color.

(I know, Bacon on smoked pork, but it works foolproof every time.)
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Put your temperature probe in the thickest part of the meat. Set it to beep at 120° F

Put the pork in the cold smoker, rather than bringing the smoker up to temp first. Extra smoke will be absorbed that way.

Hickory or Apple are good choices for wood.

Set the smoker for 200°F

You can even set it @ 180° F if your smoker goes that low. This will give you a longer smoking time.

You can also smoke the pork while it is semi-thawed; this adds an extra hour to the smoking time also. Probably not necessary, but I see a lot of people doing it.

The pan has whatever juices from the pork package, plus whatever came out while it sat curing in the fridge. Add about a half cup of water or apple juice, easy peasy.

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When you hit 120°F, crank the smoker up to 375°F to finish the bark.

Pull the meat @ 138°F.

Allow to rest, loosely tented, for 20 minutes.

The meat will rise to the safe 145°F with the carry-over cooking, all by itself.

As soon as you turn the grill up to 375 degrees Fahrenheit, chop up a few potatoes and half a sweet onion.

Dust them liberally with paprika, salt, pepper and a dash of turmeric.

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Put a couple tablespoons of oil and 1 tablespoon of butter in a cast iron pan.

(If you want to get crazy, you can use the drippings beneath the pork)

Lay out the potatoes one layer deep, place pan onto the 375° grill

Flip them once, but basically they will cook unattended in the smoker.
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Tent for 20 minutes

Fold the foil under the cutting board so the foil does not actually touch the meat.

Leave some venting at the corners so the bark stays hard

Check on the potatoes while you rest the meat. If the thickest ones are soft, you are done. The cast iron pan will hold the heat, so you can actually shut down the smoker while they finish cooking.

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Potato moneyshot.

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