Hitting The Stall

[Timmah!]

9 pound bone-in pork shoulder 

16 hours into baking at 225F

Internal temperature loitering at 173F.

Going for pulled pork.

Curious to see how long it takes to reach 205F Internal temp. without a crutch or cutting-up.

 

 

[KaptCrunch]

thought you ment Stall speed of a torque converter  or is it after you have the meal and hit the stall in washroom  LoL

Tim  looks you honey glazed it ? slow cooked = yummy    errr stall time longer

Edited March 12 by KaptCrunch

[BUDMAN]

1 hour ago, Timmah! said:

9 pound bone-in pork shoulder 

16 hours into baking at 225F

Internal temperature loitering at 173F.

Going for pulled pork.

Curious to see how long it takes to reach 205F Internal temp. without a crutch or cutting-up.

 

 

Patience my friend, it pays off in the end... been there

[Timmah!]

Reached 208F internal after 21 hrs.

Fat cap nicely browned, meat tender directly underneath. 

[Timmah!]

Wrapped in foil & placed in 160F oven for a few hours to rest.

 

[Timmah!]

Pulled apart easily.

 

[WeednFeed]

Fresh bun toasted, loads of butter, mustard, caramelized onions, some nice melted cheese, lettuce and maybe a pickle, Mmm

[KaptCrunch]

weed you forgot garlic  yum

[KaptCrunch]

Weed 

i use  skillet with a lid,  get hot pan hot enough to sizzle water  add non-salted  butter,  i put the whole garlic bulb's  (4-5) add about 5oz of water and steam them 4-5min, take pan off burner let cool enough  to break them apart and with sissors nip the ends off the cresant, them cool some more and peel the husk off them. once all de-husk, i put them in a jar with sealed lid in fridge and use a chopper when i add to the food  

note Unsalted butter left at room temperature will generally stay fresh for about 1-2 days before it starts to spoil, potentially turning rancid and developing off flavors. cheezy  about 2 weeks 

[Timmah!]

13 minutes ago, KaptCrunch said:

Weed 

i use  skillet with a lid,  get hot pan hot enough to sizzle water  add non-salted  butter,  i put the whole garlic bulb's  (4-5) add about 5oz of water and steam them 4-5min, take pan off burner let cool enough  to break them apart and with sissors nip the ends off the cresant, them cool some more and peel the husk off them. once all de-husk, i put them in a jar with sealed lid in fridge and use a chopper when i add to the food  

note Unsalted butter left at room temperature will generally stay fresh for about 1-2 days before it starts to spoil, potentially turning rancid and developing off flavors. cheezy  about 2 weeks 

Butter bell. (water submersion)

 

Edited March 14 by Timmah!

[TBB]

Looks good!! What are you serving with it??/ @BUDMAN bringing the beer!!!

[Timmah!]

7 hours ago, TBB said:

Looks good!! What are you serving with it??/ @BUDMAN bringing the beer!!!

Made coleslaw & mac 'n cheese.

Portioned extra into 8oz servings in zip lock bags. 

Will probably make tacos with some next week.

Edited March 16 by Timmah!

[TBB]

On 3/15/2025 at 5:10 PM, Timmah! said:

Made coleslaw & mac 'n cheese.

Portioned extra into 8oz servings in zip lock bags. 

Will probably make tacos with some next week.

OK OK - I'll bring dessert 

[PHUCKITMAN]

On 3/15/2025 at 2:10 PM, Timmah! said:

Made coleslaw & mac 'n cheese.

Portioned extra into 8oz servings in zip lock bags. 

Will probably make tacos with some next week.

I am sure you have said before what rig you are using to cook things like this. For those of us late to class "Sorry" do you mind catching us up please on your equipment? Right now my longest cooking time is when I use my crock pot to make Pot Roast of Pasta Sauce.

[Timmah!]

1 hour ago, PHUCKITMAN said:

I am sure you have said before what rig you are using to cook things like this. For those of us late to class "Sorry" do you mind catching us up please on your equipment? Right now my longest cooking time is when I use my crock pot to make Pot Roast of Pasta Sauce.

I simply baked the shoulder in the oven.

I do have a crock pot & a pressure cooker.

Also have a couple old-school Poppery 2 air popcorn poppers for roasting coffee in small batches.

My 3 favorite & most used tools are ThermoPro dual probe thermometer, a laser thermometer & an Ozeri digital kitchen scale for weighing ingredients. 

When you have a cut of whole meat, most all bacteria are on the surface, not inside; so as long as you get the surface up to safe temps, there's no particular rush to get the inside done.

Why'd you think there was a special gadget needed for slow cooking a piece of meat?

BTU's are BTU's regardless of the device...

Edited March 23 by Timmah!

[KaptCrunch]

salt brine is what meat packers use to keep the meat  

[PHUCKITMAN]

On 3/23/2025 at 11:32 AM, Timmah! said:

I simply baked the shoulder in the oven.

 

Why'd you think there was a special gadget needed for slow cooking a piece of meat?

 

No I don't think you need a special gadget to cook meat. It is just most people don't think of cooking something for close to 24 hours in a oven at those low temps. With the new app controlled pellet smokers and some of the smokers out there I just thought since you live in BBQ central you had sumpin difnt. But it looked darn good

[Timmah!]

6 hours ago, PHUCKITMAN said:

No I don't think you need a special gadget to cook meat. It is just most people don't think of cooking something for close to 24 hours in a oven at those low temps. With the new app controlled pellet smokers and some of the smokers out there I just thought since you live in BBQ central you had sumpin difnt. But it looked darn good

Right on. I used a ThermoPro dual probe to calibrate the oven & monitor the internal temperature. 

Glad you liked the photos. 

It did turn out nicely & tasted sufficiently good, although it'd been even nicer if part of its journey would've included a smoker. 

Was just curious how long it takes without a crutch vs cooking the whole time wrapped. 

[KiT]

That's some really nice cooking. The dual probe thermometer make me fell like a noob hahahaha

[Timmah!]

1 hour ago, KiT said:

That's some really nice cooking. The dual probe thermometer make me fell like a noob hahahaha

Ovens are often inaccurate by as much as 60 degrees, so a probe suspended in the oven really helps dial-in & monitor the temperature; I've also noticed that as it cycles on & off, the temp can swing as much as 50°F above & below the setpoint.

This doesn't matter so much with something like a pork shoulder, but when baking a cheesecake or something where the temp needs to be consistent, the probe in the oven helps immensely. 

Another probe inserted in whatever meat, cake etc, really teaches you what a done item looks like & how often its unnecessarily overcooked. 

It's a reasonably inexpensive piece of equipment, so for $20 you can elevate your food from just ok to excellent. 

You put all that work into preparing a food, you deserve the best results for you efforts. 

Edited April 8 by Timmah!

[KaptCrunch]

2 hours ago, Timmah! said:

Ovens are often inaccurate by as much as 60 degrees, so a probe suspended in the oven really helps dial-in & monitor the temperature; I've also noticed that as it cycles on & off, the temp can swing as much as 50°F above & below the setpoint.

This doesn't matter so much with something like a pork shoulder, but when baking a cheesecake or something where the temp needs to be consistent, the probe in the oven helps immensely. 

Another probe inserted in whatever meat, cake etc, really teaches you what a done item looks like & how often its unnecessarily overcooked. 

It's a reasonably inexpensive piece of equipment, so for $20 you can elevate your food from just ok to excellent. 

You put all that work into preparing a food, you deserve the best results for you efforts. 

 very good  for constance temp need AC 220V Heater Temperature PID and TRIAC control will keep temp within 2°

Edited April 8 by KaptCrunch