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Unread 01-09-2011, 09:14 PM   #1
somebody shut me the fark up.

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Default Stall length/tendernss/juicyness

I got to wondering, I think most of us would agree that the stall time can be a bugger to deal with and that it is the time when some of the fat and much of the collagen and connective tissue is being rendered in a long cook. Is there a connection between the amount of time the stall lasts/the amount of fat and collagen rendering and the tenderness and flavor of a butt or brisket?

I don't I have ever heard anyone speak to this before.
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Unread 01-09-2011, 09:17 PM   #2
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Sounds right.

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Unread 01-09-2011, 10:53 PM   #3
somebody shut me the fark up.

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As for the connection between the amount of collagen and stall time, yes. This is why superb meat, like Wagyu for example, has basically no noticeable stall. As for flavor, I do not believe there to be a direct correlation. You can break down meat with a poor flavor just as well, and just as long, as a flavorful piece of meat. In the case of flavor, it's about the meat, not necessarily the collagen. That's not to say a flavor is not in the collagen...I'm just saying the breakdown of collagen in the stall has anything to do with flavor.
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Unread 01-10-2011, 07:09 AM   #4
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Interesting question.

Let's set up an experiment. The manipulation would be increasing stall time by decreasing pit temp during the stall. Control would be difficult, but not impossible.
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