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Unread 10-01-2011, 08:48 AM   #54
Strike BBQ
On the road to being a farker

 
Join Date: 03-16-10
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I enjoyed the article. It clearly answers the question of what causes the stall. The next questions: what temperature does the connective tissue break down? If it is at the stall temp, then a long stall may be important to tender meat. If it is above the stall, than a long stall is not necessary.
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