04-16-2018, 12:38 PM
The stall occurs on larger hunks of meat only. You're not ever going to see that phenomenon when cooking pork chops, hamburgers, chicken breasts because the high heat of the grill takes care of any evaporative loss coming from the meat. It easily overcomes it.
And it's only relevant to low-and-slow cooks, where you're cooking past the "done" temperature to effect tenderness, such as when taking a Boston butt or beef brisket to an internal temp of close to 200 degrees.
And it's only relevant to low-and-slow cooks, where you're cooking past the "done" temperature to effect tenderness, such as when taking a Boston butt or beef brisket to an internal temp of close to 200 degrees.