Greg60525
Knows what a fatty is.
- Joined
- Mar 8, 2009
- Location
- LaGrange Highlands, Illinois
I always hear that the stall temperature is around 160°F.
My question is does the stall temperature depend on the cook temperature?
Lets assume you are cooking at grate temp of 225°F, a popular temp. You hit the stall temp and it stays there for a few hours and then rises after that.
If you cook at a lower temp, say 210°F, is the stall temp still 160°F or does it occur at a lower temperature?
I you cook at a higher temp, say 300°F, is the stall temp still 160°F or does it occur at a higher temperature? I've heard of people saying that you will blow through the stall temp and not sit in that sweet spot where the collagen is breaking down. I would think that you would hit some other temperature, maybe close to the final temp and the collagen would continue to break down.
What's the science behind this?
Thanks,
My question is does the stall temperature depend on the cook temperature?
Lets assume you are cooking at grate temp of 225°F, a popular temp. You hit the stall temp and it stays there for a few hours and then rises after that.
If you cook at a lower temp, say 210°F, is the stall temp still 160°F or does it occur at a lower temperature?
I you cook at a higher temp, say 300°F, is the stall temp still 160°F or does it occur at a higher temperature? I've heard of people saying that you will blow through the stall temp and not sit in that sweet spot where the collagen is breaking down. I would think that you would hit some other temperature, maybe close to the final temp and the collagen would continue to break down.
What's the science behind this?
Thanks,