ChefSteps shares persistent myths around meat-smoking and reveals how to separate fact from fiction.
[MUSIC] The stall is a widely known phenomenon among serious barbecuers. Well into the cook, the temperature of the cube stops rising before it eventually climbs again. Most barbecue pundits claim that the stall occurs when connective tissue in the meat softens. that does occur, but it doesn't cause the stall. Early on, the temperature of smoking food Such as a brisket, steadily climbs towards the surrounding temperature of the smoker. But after an hour or so, the cooking stalls as the temperature of the food stops rising. It might even fall slightly. This happens because the meat sweats and these evaporating juices cool the brisket. It can take several more hours before the surface becomes dry enough to break the stall, allowing the food's temperature to rise again. If we cook that same brisket sealed tightly, that keeps the juices from evaporating. Then the food's temperature rises steadily to match the surrounding temperature. There's no stall without evaporative cooling. [BLANK_AUDIO]