The Stall

agreen

I'm fairly new to smoking on the egg.  So, what does "the stall" mean?  Is this where it reaches a desired temp. and then you let it rest off the egg for it to reach the final temp?

Thanks!

JohnInCarolina

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

UncleBilly

+1 on amazingribs.com. Order Meathead’s book.  It has a wealth of information.  

tenpenny_05

Most larger pieces of meat when cooking get to a point where the internal temperature will stop rising for a long period of time. This is called the stall. Usually caused by moisture beginning to evaporate from the meat so the heat energy from the grill is going toward evaporating water and not heating your meat.
You can crank your heat up to get through it faster or just wait it out.

lousubcap

Hopefully still not in the stall 5 months on  

RajunCajun

Seriously...the stall is when you are drinking beer and smoking a brisket and your wife is on your a..s to do a honey do and you stall her by telling her that you have to stay and watch the brisket.  It's called stalling...