This should be a great topic to discuss on the forum. I know some want to believe that the stall is more the brisket "sweating" then the "urban myth" of collagen breaking down fibers.
With that said, can some one please explain to me why when you cook two 18# briskets, one a choice and one a Wagyu. The Wagyu has no or very little stall? Does it not "sweat" the same? Could it just be there is less collagen to denature?
All thoughts are welcomed!