Boston Butt and Brisket Smoked at the same Time?

[elkins20]

I also learned that I need to have my #1 not in full sunlight for a smoke. When I did my chuck roast I had the smoker on my back porch and it faces east. So most of the morning was in full sun. The top was hot to touch as could have fried eggs on it. The temp. inside ran from 235 to 250 degrees. Rest of my smokes will be on the front porch that is shaded.

[Elliottbte]

I think we all have experience that 'race to stall' cook once.  My first brisket ran to 176 in record time and then sat there for about 4 hours.  I was getting scared watching it climb that quickly and created a HELP!! post, but all was well in the end.  I truly have embraced the no worries, be lazy BBQ approach and don't even think about the smoker til my maverick starts beeping anymore.

Did you brine that brisket?  I'm sold on using DM's brine recipe, including the pink salt for the faux smoke ring, but I just wonder if that impacts when/how the stall happens.

[DivotMaker]

It's amazing, some times, just how fast meat climbs!  I did some chuck roasts this weekend for burnt ends.  They started at 33°, and climbed to 155° in only 2 hours.  Another hour to 177°!  Then, they stalled.  Hehe.  I knew it was coming, and they sat there (even dropped back to 174) for the next 3 hours.  Once the stall "broke," they climbed to 195 in just over another hour. 

The stall can be disconcerting, if you don't know what's coming!  I almost make it a contest, now, to see how fast the climb to the stall is.  I think these chuck roasts were my fastest yet!

[elkins20]

Yes I seen that in the chuck roast. As it went thru the stall was at 190 and then dropped back to 185. I finally said the heck with it and did the patience thing. But, was kind of scary seeing the temp. drop back.

[DivotMaker]

But, was kind of scary seeing the temp. drop back.

I look, and wait, for that!  Think of it this way:  When you're in a hot garage, working up a sweat, your internal temp is climbing fast.  When the sweat starts to roll, you walk outside in the breeze, and immediately feel cooler.  That's what happening with the meat!  It's absorbing all that heat until the fat starts to render and flow to the surface (sweat, if you will).  As the moving air flows across the meat, evaporative cooling occurs - just like when we sweat in a breeze.  So, when I see the temp drop, I know the magic is happening in the meat!!  I don't care how long it takes; the meat will tell me when the magic is done.

[mizzoufan]

I guess because I knew that was where the magic was happening, I never worried about the stall itself, but I used to be concerned when it raced up to the stall instead of climbing at a sedate pace.  I'd have been freaked out if it raced to 190 before a stall.  Not sure I've seen a stall (primary, anyway) any later than 176

[DivotMaker]

Not sure I've seen a stall (primary, anyway) any later than 176

Funny thing about stalls...they're totally unpredictable!  That's why BBQ is NOT an "exact" science with formulas and perfect measurements!  Lots of feel, experience, and intuition goes into it!

I've had stalls in the 160s, 170s, and even 180s!  I've also had meat stall, in the 170s, for several hours, only to start climbing again and stall for a second time in the 180s!!  Talk about freaked out!  First time I experienced a secondary stall, I almost lost it!  Now, I know that every piece of meat has its own agenda, and it will tell me when it's done!

[mizzoufan]

Did you brine that brisket?  I'm sold on using DM's brine recipe, including the pink salt for the faux smoke ring, but I just wonder if that impacts when/how the stall happens.

I won't guarantee that I brined that particular one as it was one of my first and I'm sure I didn't use DMs recipe (what's a recipe?  LOL).  That was my experience that taught me to just ignore the smoker and maverick until the meat decides it is done

[DivotMaker]

I've never found brining to affect the stall temperature, which is unpredictable all by itself!  I do find that brining large cuts does decrease overall cook time, though!