BRISKET AND PORK MEAT COOKING STALL EXPLAINED:
A meat stall happens in chunks of meat like Beef Brisket and Pulled Pork at 150-160F/71C. It is a phenomenon where roast meat reaches an internal temp then stops rising in temperature for 2-4 hrs. This is a waste of smoking time & BBQ resources, and it can allow the meat to dry out.
To prevent the stall, wrap single ply in Genuine U.S. Oren Pink Butcher Paper at 160F/71C as this will keep your precious Bark dry and it continues smoking, you can add extra Rub at this time, then return it to the Smoker. Wrapping in tinfoil or the Bunnings Chinese Butcher Paper steams your Bark and blocks the smoking process.
