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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: thirtydaZe on November 20, 2010, 01:38:29 PM

Title: So all large chucks of meat "Stall"?
Post by: thirtydaZe on November 20, 2010, 01:38:29 PM
I hadn't even considered that my Chuck Roast would stall.

It went up to 145* as expected, and has been hanging there, check that, it has fallen to 144*, and has been there for about 1hr 45min.

I need at least 3 hours in the oven for the recipe i'm making, so what would you recommend I do at this stage, company is coming over at 6 and was planning on a 7:30 dinner for the game.....

BTW i'm making the recipe begolf25 posted recently.
http://forum.bradleysmoker.com/index.php?topic=19030.0

Thanks again begolf25 for your help with this!
Title: Re: So all large chucks of meat "Stall"?
Post by: FLBentRider on November 20, 2010, 04:53:50 PM
If it has a lot of connective tissue, it will stall. Not sure about the cut of chuck you have.

The primary reason for the stall is when collagen breaks down into gelatin, the by-product is water, the evaporation of which can have a cooling effect.

Lean tender cuts, like a pork loin or a rib roast, do not seem to exhibit the "stall".
Title: Re: So all large chucks of meat "Stall"?
Post by: kaskiles on November 20, 2010, 06:05:54 PM
How many pounds of chuck are you smoking?

Check out my smoke log at the end of this post:
http://forum.bradleysmoker.com/index.php?topic=18852.0

I didn't think it was ever going to get to pulling temp...
Title: Re: So all large chucks of meat "Stall"?
Post by: Sailor on November 20, 2010, 06:10:07 PM
Seems like everything that I have done in the Bradley has a stall time.  My 19mm snack stix had a long stall today at 120.  They still have not reached 152 IT butt getting close.
Title: Re: So all large chucks of meat "Stall"?
Post by: Habanero Smoker on November 21, 2010, 02:14:45 AM
I have seen this "stall & drop" around 140°F in other meats, even chicken, and it doesn't last long (it a side effect of when I first got my new Maverick ET-73 and becoming obsess with watching temperatures). Connective tissue doesn't begin to break down until it is around 160°F - 165°F. So I look up what could be occurring. It seems that around 140°F the meat begins to shrink and when doing so the cells release a lot of moisture. So during this stage, I believe this rapid loss of moisture escaping from the cell will stall and at times will bring the temperature down.
Title: Re: So all large chucks of meat "Stall"?
Post by: Sailor on November 21, 2010, 07:38:37 AM
Habs, that makes sense about the cells releasing moisture. 
Title: Re: So all large chucks of meat "Stall"?
Post by: pbonem on July 20, 2014, 10:52:40 AM
Here's Chef Steps' take on the stall. http://www.chefsteps.com/classes/barbecue/#/barbecue-geekery

Title: Re: So all large chucks of meat "Stall"?
Post by: TedEbear on July 20, 2014, 11:23:02 AM
Holy 4 year old thread, Batman.   :o
Title: Re: So all large chucks of meat "Stall"?
Post by: Smoker John on July 20, 2014, 02:19:07 PM
No kidding that is funny TedEbear
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