Vec,
Thanks!
You know a lot about meat cookery.
.
no, I just use the google.... and my smoker every week
Vec,
Thanks!
You know a lot about meat cookery.
.
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.
When you have 200lbs plus on the pit the stal (didn't know they have a name for it )
Is a relief, i am in slow motion beer and Jamison. While sitting outside watching it smoke
Staying cool, are ya'?
When you have 200lbs plus on the pit the stal (didn't know they have a name for it )
Is a relief, i am in slow motion beer and Jamison. While sitting outside watching it smoke