On 13-Apr-2014, k > wrote:
> On 4/11/2014 9:51 AM, Cam wrote:
> > Just thought I'd share something I read on the BGE forum at Reddit.
> > For years I've been under the assumption that the stall in rising
> > meat temperature in my smoker was due to collagen in the meat
> > breaking down into gelatin. It looks like science has proved me
> > wrong. There isn't enough collagen in any cut of meat to stall the
> > temp for that long. Collagen is breaking down but that's not what's
> > causing the stall. Evaporative cooling and moisture loss account for
> > the majority of the extra time. Here is a link to the article that
> > opened my eyes.
> > http://amazingribs.com/tips_and_tech...the_stall.html
> >
>
> That's why I love this newsgroup, perfect timing. A neighbor just
> started smoking his first pork butts (2 four pounders) at 6:30 this
> morning. He called me about 2:00, in a panic, "They are stuck at 150
> for the last hour! HELP!"
>
> Yesterday he told me he saw "on the internet" that he should figure an
> hour a pound, so "four hours for 4 lbs, right?". I told him to allow at
> least 10 hours total, probably more like 12, but to cook by temp. When
> they hit 200, off the fire, wrap, and store for a few hours.
>
> I told him the "stall" is normal, sent him the link and calmed him down.
> Now I just have to hope that it turns out ok and he saves a little for
> me.
Shades of yesteryear. When you said "Take it off at 200", I thought
about the battle royal that comment would have made ten or so years
ago. Just suffice it to say that I take mine off at 185F having decided
over the years that 200 produces more bark then I want and 175
leaves me too close to 'not done in the middle somewhere'. Ten
other guys are likely to give you ten other answers and all of them
are right for the person doing the cooking.
Just like a lot of folks like to smoke at 225 or so. I cook at about
270 and Big Jim cooks as high as 300. Nobody runs away from
our food, so it's crazy to say it's wrong.
I used to wrap and let it rest for a few hours, sometimes overnight.
I got tired of the extra work and didn't notice enough difference to
matter, so I don't wrap and hold anymore. I just let it cool and eat
it or pack it up and freeze it.
Brick said that