When you’re smoking large cuts of meat low and slow for several hours, like a brisket, beef ribs, or a pork shoulder, you may get to a point where the internal temperature stops rising even if you’re cooking at a consistent temperature. This is the stall. Don't panic.
This is when the collagen in the meat breaks down, melts out towards the surface, evaporates, which cools the meat. Essentially, the heat from your cooker is evaporating the moisture from the meat and the meat is sweating and cooling the surface. Once the meat surface is dry enough where there’s no evaporative cooling, the internal temperature will pick back up and rise.
If you're wrapping your meat to get past the stall, make sure you either wrap around the probe, or poke a hole so the ambient end can stick out. This will help maintain the Bluetooth connection.
The app's current estimator does not account for the stall, but you'll be able to visually see when it's happening when you check the cook graph.
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17 апр 2024
