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Unread 09-28-2011, 07:47 AM   #26
pocoloco
Got Wood.
 
Join Date: 06-21-11
Location: Chicago IL
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Quote:
Originally Posted by Guamaque View Post
Pre heating will eliminate the pause we speak of. The downside of this is that it is wasteful and not efficient to heat your pit / cooker to 400 degrees for 3 hours with nothing in them just so you don't get a dip or pause.
I'm gonna try this for my next brisket and see what it does to the stall. I have a BGE so figure it's a valid example as the ceramic has decent thermal mass. The bigger question is will avoiding the stall provide for a moister product since it's not clocking unnecessary hours and losing unnecessary moisture to reach tenderness?
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