jminion1
Sous Chef
Hoss I think we have all tried cooking at lower pit temps keep meat in the stall longer. I find that it works but it is a tough balancing act. I like to keep my pit temps higher 225 to 235 range and let the stall break when it
wants to. Each piece is different and when the connective tissue has given it up if you are controling the internal temp climb by pit temp you can run out of the moisture the connective tissue releases. Bump the the pit temp 15 to 20 degrees and let nature take it's course.
Jim
wants to. Each piece is different and when the connective tissue has given it up if you are controling the internal temp climb by pit temp you can run out of the moisture the connective tissue releases. Bump the the pit temp 15 to 20 degrees and let nature take it's course.
Jim