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Old 01-09-2011, 10:14 PM   #1
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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Old 01-09-2011, 10:17 PM   #2
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Sounds right.
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Old 01-09-2011, 11:53 PM   #3
somebody shut me the fark up.
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Join Date: 05-10-06
Location: Overland Fark, KS

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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Old 01-10-2011, 08:09 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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