I found this interesting explanation of the "stall" that we all hit when smoking meat. I hope it hasn't been posted already, but if so it may be new to some folks.
http://www.genuineideas.com/ArticlesIndex/stallbbq.html
This may be exactly why there is so much less liquid in meat that has been taken to finished temp outside of foil and then wrapped in foil to rest versus meat that we wrap in foil to finish on the grill. (foil vs no-foil methods)
http://www.genuineideas.com/ArticlesIndex/stallbbq.html
This may be exactly why there is so much less liquid in meat that has been taken to finished temp outside of foil and then wrapped in foil to rest versus meat that we wrap in foil to finish on the grill. (foil vs no-foil methods)