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question about the stall...

SonomaSmoke
SonomaSmoke Posts: 26
in EggHead Forum
Is it normal to drop internal temp during stalls? I'm cooking a butt. Thanks! 
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  • jaydub58
    jaydub58 Posts: 2,167
    Not very unusual.  The fat and collagen braking down into liquid can lower the temp very slightly.
    Hang in there.
    John in the Willamette Valley of Oregon
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  • SonomaSmoke
    SonomaSmoke Posts: 26
    Thanks 
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  • SGH
    SGH Posts: 28,989
    SonomaSmoke said:
    Is it normal to drop internal temp during stalls? I'm cooking a butt. Thanks! 
    Yes, it is perfectly normal to drop a few degrees during the stall. Here is a tip for future cooks. The larger the cut of meat (by weight) the more degrees it will drop during the stall versus a small cut. Example- A 22 pound brisket will drop more degrees than a 10 pound brisket during the stall assuming all other variables are equal except for the weight of the meat. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lousubcap
    lousubcap Posts: 37,794
    Here's good link on the stall;
    http://amazingribs.com/tips_and_technique/the_stall.html  Quiz later.  :)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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