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Beating the Stall

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Post Mon Jun 16, 2014 4:14 pm
scorched_porch User avatar
well done
well done

Posts: 434
Location: Redwood City, California

An interesting article (I've seen this before, but I like the conclusions) on the stall or the plateau and it's causes and better yet, how to beat it.

http://www.huffingtonpost.com/craig-gol ... 87719.html

Any thoughts on the conclusions?
36" Argentine Grill
WSM 22.5, Pit Barrel Cooker
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Post Tue Jun 17, 2014 12:25 pm
ScreamingChicken BBQ Deputy
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Posts: 7601
Location: Stoughton, WI
It seems like a pretty good analysis to me. Maybe I'll even try foiling next time! :wink:

Post Tue Jun 17, 2014 3:27 pm
CharredGriller User avatar
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Posts: 5918
Location: Central Alberta, Canada
That's an amazing article - thanks, Scorch! There's a good argument here for foiling as well, so I think I'll try a few cooks like that.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Tue Jun 17, 2014 5:11 pm
Hookecho User avatar
rare
rare

Posts: 44
Location: Hell....er...I mean Kansas
warning.....foiling (or doing the ol' Texas Crutch" will ruin your bark. On butts, I foil at 150-160 depending on color to about 190ish then out of the foil and back in with a little honey to rebuild the bark.....to 203ish. Take out when probe tender.

I have started to experiment with butchers paper (not the one side coated stuff) with mixed results. Some folks swear by it, but I'm still working on it.
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Post Wed Jun 18, 2014 8:39 am
phillyjazz well done
well done

Posts: 2982
Location: Philly

I have heard some big names use butcher paper. I wonder if parchment would work? I can never find a big enough sheet for a brisket. I tried foiling occasionally (though with a ceramic it seems unnecessary.) I get what you say about foil making the bark soggy. I can't abide that.
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Post Wed Jun 18, 2014 11:02 am
scorched_porch User avatar
well done
well done

Posts: 434
Location: Redwood City, California

I see no reason why parchment paper wouldn't work. I use it in the oven all the time to make "lids" for braising pots. Good discussion. Agreed on the foil issue with the bark, I would probably take it of to crisp it up some towards the end. But you can't tell unless you experiment.
36" Argentine Grill
WSM 22.5, Pit Barrel Cooker
Weber Performer
http://thequinchoproject.wordpress.com/


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