Greetings all... I usually take some pretty good notes and am glad I did this time too.
I've smoked some smaller (
I've smoked some smaller (
The stall happens when the meat is basically "sweating" and cooling itself off.The stall happens when the heat energy is being used to break down the fat and connective tissue rather than increasing temp. Is it possible that these were more lean than usual? Did it pull well and was moist?
David, I remembered reading that article a while back and thought it was interesting. Glad I could share. I've got WAY to much time on my hands at work it would seem.The stall happens when the heat energy is being used to break down the fat and connective tissue rather than increasing temp. Is it possible that these were more lean than usual? Did it pull well and was moist?