​​WHAT IS A MEAT STALL?  BRISKET AND PULLED 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 Oren's Pink Butcher Paper at 160F/71C as this will keep your precious Bark dry and it continues smoking. At this time you can add extra Rub to Brisket & Pulled Pork, or brush on BBQ sauce, Honey, Maple Syrup to Pork Ribs, then return it to the Smoker.  Wrapping in tinfoil steams your Bark and stops the smoking process.

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