Originally Posted by bover
You pretty much missed the entire point of the article. It wasn't trying to explain how to make better food. It simply explained the science behind the stall itself.
Really? Well this is what the author of the article took away from the study:
"Based on Blonder's data, I now recommend that you wrap pork shoulders and beef briskets at about 150°F, after about 2 hours in the smoke. By then it has absorbed as much smoke as is needed. If you wrap it then, the meat powers right through the stall on a steady curve and takes much less time. It also retains more juice."