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The Plateau or Stall in low and slow cooking

Here is an interesting article.

http://www.amazingribs.com/tips_and_technique/the_stall.html

It debunks "collagen breakdown" as the reason for the plateau. He offers a way to speed through it with no negative consequences. I haven't tried it yet.

 But I never cared about the reason for the plateau.  I still think waiting through a plateau is good so that more fat will be rendered out of the meat. I think the longer it takes, the less fat there will be.

Comments

  • lousubcaplousubcap Posts: 11,011
    edited June 2013
    Regardless of science, the best reason to let the "stall/plateau" occur is more time for those adult  supervisory beverages.  That's how I assess it....
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • JoderJoder Posts: 57

    I just finished a 21 hr. 10.5 lb brisket cooked at 220. The fat cap was almost completly gone when it reached 185, but it was till bubbling and basting the brisket. It was the best ever.

    Low and slow

    is the way to go

  • Charlie tunaCharlie tuna Posts: 2,191
    That is the main advantage of turbo cooking butts, it sails right thru the stall  -- rate of temperature change remains near constant.
  • TEggSunTEggSun Posts: 244
    I did a low and slow butt this weekend, and it stalled twice.  The first stall was at about 160, the second at 182.  I haven't had that happen before.  Grate temp was 250 for the majority of the cook.  It came out a little more dry than my typical results.  

    Coincidence or is there a relationship there?
    Transplanted from Austin, Texas to Medina, Ohio

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