Originally Posted by TEAM PIG IRON
I noticed this at my last comp... my brisket stalled at 170... it would not come up for hrs!!! it dropped 2-3 degrees in this time come back up then drop again... then it took off ... very good artical ty for the post! I will wrap in foil sooner now that I can see whats going on...
Although not shown in Blonder's limited and controlled experiments, the onset of stall may vary depending on the particular piece of meat (age, gender, diet of the hog), handling (freshness, injection, rub), and cooker (gas, charcoal, logs, pellets, water pan, airflow). Not to mention the accuracy of your thermometer. Blonder and I are a BIG believers in thermocouples. I think it is possible that under certain circumstances stall may be (ahem) forestalled to 170.