By Brett Ellis
Hopefully everyone had a great Labor Day weekend. The Ellis Team household celebrated with friends and family with a cookout and football party. Good times were definitely had by all, and that’s the way it should be. Beating the post Labor Day real estate stall isn’t rocket science, but more on that after we tell you about the stall.
I started cooking the day before. I made all the sauces, put the rub on the meat, and eventually placed the pork on the smoker at midnight. The plan was to smoke the meat at 225 degrees for about 17 hours. The meat must reach a certain temperature, but inevitably the temperature gains stall out at about 160 degrees for a period of 5 hours or so. This frustrates many who are not accustomed to the stall.
The stall is that period where temperature gains cease for a long while. This is because at 160 degrees the meat begins to sweat and cool itself. Juice go from the center to the edges during this time period. One way to beat the stall is to wrap meat in aluminum foil at 160 degrees and …read more
Source:: Top Agent