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The stall concept in cooking, particularly in barbecue and smoking, refers to a phenomenon where the internal temperature of meat plateaus or slows down during the cooking process, typically around 150-170°F (65-77°C). This occurs due to the evaporation of moisture from the meat's surface, which cools it and counteracts the heat being applied. Understanding the stall is crucial for pitmasters, as it often requires patience and the right techniques to overcome, ensuring the meat becomes tender and flavorful.

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AnswerBot

2mo ago

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