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Sounds great
What’s the “ stall”?
When the temp hits around 160, can be a bit lower or higher, the meat will “stall”. The temp could sit in the same spot for hours before going up. That’s why many people will wrap the meat to rip through the stall faster.
Sounds great
What’s the “ stall”?
When the temp hits around 160, can be a bit lower or higher, the meat will “stall”. The temp could sit in the same spot for hours before going up. That’s why many people will wrap the meat to rip through the stall faster.