British BBQ Society Forums

I done a small pork shoulder , ribs & buffalo wings

Did you foil your shoulder? I want to do one where I do not have to foil , but I sit there watching the stall and it always gets the best of me



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Buffalo wing...that's what its all about!!

Yep...I caved and foiled up! Wrapped in foil and doused with apple juice...still took an age to get to where it had to be!! I haven't received my maverick yet, so am opening every now and again to stick a thermapen in...I'm sure that can't be helping...

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The stall gets the best of most. New trick is to up the temperature to 300+ and it's almost a thing of the past

If we did not foil how long would the stall last for? It can not add that much time on?


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Minty913 wrote:If we did not foil how long would the stall last for? It can not add that much time on?


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That's the thing, sometimes 30 minutes, other times four hours, it's one of those variables you just can't predict and the main reason people foil or turbo cook to avoid it, not many guests are that forgiving on eating at a random time.

This is it exactly...cooking for myself, sat in the sun, smelling the smoke, I'll wait all day...when you are trying to coordinate a few dishes all together, plus other peoples hunger pangs...hard to wait it out...

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Minty913 wrote:If we did not foil how long would the stall last for? It can not add that much time on?


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I got a 4.5lb shoulder from the same butchers 4 weeks after getting a 5.5lb one. The 4.5lb one took over 2.5hrs longer and even then could have done with longer as part was only 185F and didnt pull easy like the 200F bits. The stalls the stall. Just got to ride that wave!