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Unread 08-25-2013, 10:09 AM   #7
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Join Date: 04-02-07
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It helps to remember that the stall is when the magic is happening. Fat and collegian are breaking down which turns a tough cut into delicious, juicy BBQ. Nothing not to like about it.

Higher temperatures cuts the stall time down when you don't have enough beer on hand or need some sleep.
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Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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