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mjpmap
12-11-2015, 02:28 PM
I'm in the middle of a venison pastrami cook. My cook temp is steady at 240. I have five separate cuts on, with temp probes in two of them. Those two pieces have been stuck at 155 and 174 for close to an hour. I'm cooking on a Primo, and the higher temp piece is over the side that I started the fire. Both pieces have connective tissue. I should add that nothing is over two inches thick. I've dealt with the stall on pork butts, but this is my first attempt at home cured (cowgirl) pastrami. I've avoided peeking, and am just letting it ride. Curious if you all have experienced a stall with cooks other than butts, and how long you might have had to wait it out. Thanks all in advance

Fwismoker
12-11-2015, 02:39 PM
It'll stall on beef too @ the temp that that particular piece starts converting the collagen to gelatin. Lower the temp longer the stall, higher the temp shorter the stall.