Stall length/tendernss/juicyness

landarc · 01-09-2011, 09:14 PM

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.

btcg · 01-09-2011, 09:17 PM

Sounds right.

bigabyte · 01-09-2011, 10:53 PM

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.

Hawg Father of Seoul · 01-10-2011, 07:09 AM

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.

01-09-2011, 09:14 PM	#1
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-09-2011, 09:17 PM	#2
btcg Babbling Farker Join Date: 02-28-10 Location: North Potomac, MD Downloads: 0 Uploads: 0	Sounds right. __________________ [FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT] [FONT=Courier New][I]Proud Graduate of:[/I][/FONT] [I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]

01-09-2011, 10:53 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	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. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

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01-10-2011, 07:09 AM	#4
Hawg Father of Seoul is one Smokin' Farker Join Date: 09-14-10 Location: Rogers, AR Downloads: 0 Uploads: 0	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.