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My second strami

post #1 of 2
Thread Starter 
I just finished consuming my second strami. It turned out great. I was flat corned beef brisket just over 5 pounds. Sorry no qview, my camera is broken. Good smoke flavor and just the right amount of spice. I have one question. When the temp reaches 165 it stalls. I've read several post stating the same. But mine doesn't move unless I crank up the heat. It hasn't mattered that much, I continue to smoke for about 6 hours then foil for a few more hours and then let rest. They have both turned out awsome. Any advice on the reason for the stall? Thanks
post #2 of 2
The stall is just a normal part of smoking meat or any form of low and slow cooking.
You should leave the heat at a steady level, cranking it up (fluctuations) can cause the end product to be slightly tougher or dryer than the same done at one steady temp.
It has to do with fats and fibers breaking down within the meat but eventually you will get through it.
Some folks have stalled for as little as half an hour and some as much as 4 hours, but each piece of meat is different and will cook slightly differently.
Congrats on your second strami smoke, next time we need some pictures to drool over PDT_Armataz_01_12.gif
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