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  • what to do during the stall...


    • Total voters
      21

    will_em

    New Member
    Rating - 0%
    0   0   0
    Dec 19, 2016
    34
    1
    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.

    +1, thanks for the info
     

    kyletxria1911a1

    TGT Addict
    Emeritus - "Texas Proud"
    Rating - 100%
    2   0   0
    May 22, 2010
    22,036
    96
    kyletx
    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
     

    ed308

    Well-Known
    Rating - 100%
    3   0   0
    Dec 31, 2013
    1,764
    66
    DFW
    With pork shoulder, I crank of the heat and power my way through the stall. With brisket, twiddle my thumbs or read post on TGT.
     
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