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  • what to do during the stall...


    • Total voters
      21

    Whistler

    TGT Addict
    Lifetime Member
    Rating - 100%
    12   0   0
    Jan 28, 2014
    3,442
    96
    Northeast Texas
    If yer' lookin' you ain't cookin'

    Don't use the thermometer until it "feels" right when you poke it, knowing the temp makes me crazier.
     

    Vec

    Well-Known
    Rating - 100%
    13   0   0
    May 8, 2015
    1,298
    31
    suburbs
    Define 'stall' please.

    from the googles....

    Large chunks of meat, when cooked at low temps, hit a point at about 150°F when the interior temp stops rising. For hours. The exact temp depends on many variables especially airflow through the cooker. Electric smokers have no combustion so there is little airflow so the stall is minimal. This "stall" is caused by moisture evaporating from the surface and cooling the meat just like sweat cools you on a hot day. It has nothing to do with fat or collagen. If you wrap the meat in foil, the humidity in the foil is close to 100% but there is no evaporative cooling, so this method, called the Texas Crutch allows you to power through the stall.
     

    Mowingmaniac 24/7

    TGT Addict
    Rating - 0%
    0   0   0
    Nov 7, 2015
    9,454
    96
    Vec,

    Thanks!

    You know a lot about meat cookery.

    I just finished my 2nd book about Julia Child and her husband Paul. I really admired Julia. She was quite something.

    Cooking is interesting stuff.

    Can't get enough of Chopped.

    Thanks again.
     
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