The Internal Meat Stall
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- Опубликовано: 12 окт 2024
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This video will show you a visual of the "stall" when smoking brisket.
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I just learned about this today. Until this video I didn't know the stall could last so long. I'm at almost 9 hours on a pork butt and almost a 3 hour stall. CRAZY! Thank you for the video!
Yep... that stall can drive you crazy. I'm glad you found my video informative.
Amen, glad I found this. Smoking a butt now, temp stopped rising at 154. I thought my thermometer was busted, the temp probe was off, even thought maybe I have a freak piece of meet. I feel much better now knowing this is normal. Thanks a Ton!
No problem. If you want to speed up the process a little, you can wrap it in foil or Butcher Paper. Just know that by doing this, it will soften up the bark a little with the Butcher Paper and a lot with the foil paper.
@TheSmokingBeard would spritzing with Apple juice and water help, since the sugars are supposed to help create bark?
Good video for starting out as a new smoker. Nothing new or shocking for moderate level. Basic lesson: BBQ don't wait on you, you wait on BBQ. I've irritated some hungry guests waiting through stalls etc. I say you can't rush perfection.
Thanks
I experienced this on a Chuck roast smoke! At 144 degree's it stalled! Now I know to allow and extra 3 hours to the cook!
Yes. Thanks
Absolutely amazing video! Very educational and clear and concise! Thank you.
Thanks
It's the point where the water leaving the meat pulls heat from the meat. It's because of evaporative cooling.
Some people actual spray water on the meat to prolong its temperature rise.
This is why braising tough meats is also effective at making tender products. It lengthens the time at 140°f where fat and collagen break down.
👍
Very useful video. I thought my probes weren’t working properly. Thank you!
You're welcome
Great explanation!
Thanks
Just experienced the stall on my new pellet smoker. I just wrapped it. Fingers crossed temp goes up!
Yea... it will do that to you. Wrapping it will help speed up the process. Just don't speed it up too much. Speeding it up too much will give you a not so tender brisket.
167° 3 hours at this temp. 225 to 240 temp and waterbath using lump coal....15 hours at this point. Wtf?
Noon to 3 am..? 90 ° temp outdoors with 73° humidity. I then butcher wrapped at 167 with added tallow and butter...wish me luck...
Good luck
How did it go?
Did it work?
Very interesting. Thanks for posting.
No problem
17hrs into a brisket. It’s thanksgiving. Thanks goodness it’s a potluck 😅.
Brisket was out in at 00:00 it’s been stalling since about 13:00. Maybe we’ll have it for breakfast 😅
2 things you can do to speed up the process... raise the temp of the smoker or wrap the brisket in foil... or both.
Also... you can reposition your probe. You may have hit a fat pocket.
Great video 🎉
Thank you 😁
I'm an amateur smoker and have been watching your videos for guidance since I got my masterbuilt. What is your opinion on using the Texas crutch for brisket? I have only attempted brisket once and I wrapped it in foil but had to pull it out at 190 (5° from recommended) and it was a little tough but not too bad. I did the same with a Boston butt for pulled pork and it turned out fantastic.
I have cooked briskets with and without the Texas Crutch Method and I favor the Texas Crutch. There are different factors that will determine the overall quality of the end product. Quality of meat, cooking temp., proper meat probe installation, time the brisket is left to season in the fridge, and seasonings are some of the factors. I have done the exact same method on two different briskets and they come out differently.
Taste:
The taste is determined by the amount of smoke that is introduced before the 140 degree thresh-hold. Make sure to have constant smoke before the meat reaches the internal temp of 140 to get the smoke flavor. If you have a Rudy's in your area, I would recommend you try their seasoning next time. It is great.
Texture:
As far as the texture, make sure to insert the meat probe into the thickest part of the point (the fatty end) and not hit a fat pocket. The resistance when inserting the probe will change when it hits a fat deposit. The placement of the brisket relative to the heat source also determines texture. Place the point (the fatty end) closest to the heating source. This allows for the thicker part to be near the heat instead of the flat which tends to cook a little faster. Remember the Low and Slow Method. I can't stress this enough... cooking briskets is a marathon, not a race!
To Crutch or Not to Crutch:
With over 100 briskets under my belt, I have enough data to make a recommendation on this debate. I started placing my briskets fat side down so I can use it as an insulator against the heat. A smoke is more of an indirect cook. This means you want the heat to cook the brisket, but in a slow way and as far away from the heat source as possible. Once you have achieved the bark on the outside that you desire, I would definitely wrap the brisket. In my experience, this has produced a softer and more juicy brisket. Keep in mind that if you do wrap in foil, this will accelerate the cooking process a little. As long as you wrap it after the stall, or at the tail end of the stall, this is ok.
Let it Rest:
One of the steps that most people fail to allow to happen is the rest after. Rest the brisket in a cooler for at least 2 hours after you take it out. I have sliced a brisket without letting it rest and it was not a pretty picture. Let's just say everyone had chopped brisket that time around... lol.
Thick Trick:
Worst case scenario, if you have another tough brisket, cut really thin slices. This is a trick that will help hide a tough brisket.
Hope this answers your questions. If you have any more, just let me know.
@@TheSmokingBeard that's quite the thorough response. Thanks! One other question. You mention wrapping it "after the stall or at the tail end." How long should I let it stall before wrapping it? As long as it hits 195° at the end of the cook it should be breaking down the fat right?
@@mattbourdage8353 " As long as it hits 195° at the end of the cook it should be breaking down the fat right?"... Not necessarily. If you smoke it at a high temp say 250 or 275 degrees, it will reach internal temp of 195 degrees in less time. The problem with this is that the stall was not long enough for the fiber breakdown to happen slowly hence rendering a tough brisket. If you smoke it at 220 degrees like I did in the video, a 5-6 hour stall should be good enough. What will determine when to wrap is a personal preference on how you like the bark. The longer you smoke it without wrapping it, it will produce a stiffer bark. For your next brisket I would recommend wrapping it when it hits 160 internal temp and pulling it out at 195 internal temp and allow it to rest for 2 hours. Let me know how it turns out.
@@TheSmokingBeard I will! Thank you and thank you for all of your videos. They're super helpful
Thank you.
You're Welcome
Faced the stall on some baby backs tonight, but dropped 10 degrees on the 1 leg of the 3-2-1, and wouldn’t increase. Thoughts?
When smoking ribs with the 3-2-1 method, don't worry about the stall. Keep to the 3 hours unwrapped @250F , 2 hours wrapped, 1 hour wrapped without monitoring the internal temp. The method itself will assure you they are cooked thoroughly.