Gizzard Posted August 3, 2020 Share Posted August 3, 2020 Hi All, A question on stalls and temperature drops. Me and a friend have both experienced this where a stall turns into a drop that doesn't recover. If you wait it just gets dry so I've started wrapping earlier if it goes down. Is it normal that some smokes can be over cooked and under temp? Is there a link to the meat thickness? This happened on 2 thinner cuts of brisket where there was less meat mass. Big pork shoulders seem to work as expected on internal temps. Curious of what you gurus think. Cheers Wayne. Quote Link to comment Share on other sites More sharing options...
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