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The science of "the stall"...

post #1 of 3
Thread Starter 

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)

post #2 of 3
Quote:
Originally Posted by Thmoker View Post
 

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)

 

Yes it has been posted many times over the past 2+ years.

BTW not all of us hit the "stall", I cook at 300°+ so there is no stall for me.

post #3 of 3

Thanks for posting as it was very informative .

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