JohnDS
Well-known member
Is this an early stall?
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You mean like this?Sure looks like a stall to me. I have noticed that cured meats like corned beef and even ham can act differently than unmolested meat.
I'd like to get a piece of that action!You mean like this?
I don't worry at all about "the Stall".. I throw the meat on and around 150-160 internal temp, I will get a bark color and texture I am looking for... each piece of meat is different. As soon as the look and feel is what I want, I will wrap, regardless of whether it reached the stall or not. Sometimes I will use the pink butcher paper but sometimes I will use foil. Foil gives it more of a steamed look and paper doesn't. I use foil also because the juices are used to make gravy... that is used as beef base and it lasts well after the meat is gone... we even use it for soups and other dishes. LOL.Is this an early stall?
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