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Topic History of: Stall in temperature rise
Max. showing the last 6 posts - (Last post first)
Author Message
DynaGreaseball DynaGreaseball,

Well, this tiny little roast finally started heating up. It had to have been about 1-1/2 hours in
that plateau. Fortunately there's no guests coming...It's all gonna be for me!

By the way, I used two fist size pieces of hickory for smoke. Is it a no no to use a sauce with
fake smoke in it?
Grandpas Grub Broc,

Last week I was cooking a butt and had reached the stall. I was an hour and half away from the
guests and had to make a decision to slice or go for the pulled pork.

I got on the forum and thirdeye and someone else told me to foil the butt and ramp up the temp to
350°.

I took the chance and that speed up through the conversion went fine and the butt turned out great.
If not the best, then one of the best butts I did.

In my case the foil and temp ramp up worked fantastic. The bark ended up good also.

Kent
Broc, just across the Muddy Mo from Omaha DynaGreaseball,

I got my Egg a year ago... thought it was like any \"other\" grill... I destroyed some hamburg,
hotdogs... offered up a steak or two to Osiris... and wondered why we spent so much money on the
damn thing... I really thought I was going to sell it.

Then, I discovered this forum... and an instant read thermometer...

Oh, yeah!

Nirvana!
DynaGreaseball DynaGreaseball,

What would we newbies do without you guys?

Thanks
Broc, just across the Muddy Mo from Omaha DynaGreaseball,

You want the stall to last a long time... not to rush through this stage... That is, don't ramp
the temp...

The longer and slower the stall, the more conversion is taking place within the muscle tissue, and
the more tender the end product.

~ B
The Naked Whiz DynaGreaseball,
The plateau can last for hours, depending on the butt and the temperature of your cooker. You want
the butt to stay in the plateau until it is ready to start rising again. This is when the collagen
in the connective tissue is being converted to gelatin.

TNW