Interesting article on "The Stall": Fat rendering or Evaporative Cooling?

This study was posted and discussed on this forum some years ago. As I recall, the discussion involved the question of whether the foil wrapping experiment was faulty since the foil could retain heat and therefore speed up the stall even if it were collagen to gelatin happening instead of evaporative cooling as the author claims. I am agnostic on the subject - I really like the bark so I will continue to not foil, and deal with the stall on large cuts by cooking at very low temp overnight, then boosting it in the morning for a pretty close dinner time finish.

The stall justifies the drinking of beer.  Seriously, I start large cuts - butts, briskets - late at night.   Figuring 1 to 1 1/2 hour per lb, and the approximate serving time such as lunch or supper or whenever, I just work backwards to the start time and hope for the best.  Should my IT happen sooner than expected, I double wrap in heavy foil, then a thick beach pr bath towels and into a cooler till serving time. 

 

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