British BBQ Society Forums

Hi all. Haven't been on the forums for quite some time after moving over here to Blighty from the states, but have been enjoying my smoker in the back garden nonetheless. Hello again.

In any case, found an interesting article that talks about the stall or the temperature plateau that happens at about 170f. Happens to me, anyway. I have ruined more than one butt by stoking up the fire when the temp of the meat stopped rising. Here is a link to the article:

http://www.huffingtonpost.com/craig-gol ... 87719.html

The article basically says that the stall is caused by evaporative cooling of liquid in the meat. It can be overcome by wrapping the meat in foil at 150f and then unwrapping when it hits target temp.

Any comments? I might try this myself. Anyone else wrap partway through the cook?

Tom

This is the an abstract version of the original article posted a couple of days ago on Amazing Ribs, link to the full article below, Craig Goldwyn, aka Meathead has his own site dedicated to the world of barbecue but he writes articles for Huff Post

http://www.amazingribs.com/tips_and_technique/the_stall.html

Quite a lot of competition cooks will foil at 160F as it was known to speed up the cooking process without compromising on end quality, these just converts the theory in to scientific understanding, interestingly it contradicts Meathead's original thoughts on foiling, for many people though it's just part of the cooking process, the stall is just a good chance to drink a beer or 6

Scott (Esselle) posted a link a day or two ago. Good find though, always worth posting these articles up as someone is bound to gain a little extra knowledge

Great article - It is certainly a convincing explanation.