I threw a pork butt on the smoke this AM for a 12 hr smoke including “the stall”. What happens during the stall?
Why does temp climb quickly to 140-ish, slow down until 165 or so, and then speed up again? I’ve only seen it with pork and beef, not with fish or poultry..does it happen with other red meat (ie venison, bison, etc.)? It makes sense for the temperature rate of change to slow down over time as the delta between internal and external temp narrows, but I’m struggling to understand the fast / slow / faster pattern.
In: Biology
The fat is changing state from solid to liquid, this state change requires energy. The temperature can actually drop, while the total energy is increasing.
It’s not because of water evaporating. It will happened even if the meat is sealed tight and no water can evaporate.
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