Seize the Stall Point When Smoking Meats

Smoking meats, such as pork butts and briskets, is a low'n slow process to very gradually get them to the perfect internal temperature of 195 degrees Fahrenheit. Interestingly, as you watch the progression on your remote probe thermometer (use one of you're not already) you'll see that the internal meat temperature rises fairly rapidly to about 135 degrees in the first two hours of smoking. It then starts to slow down and stalls at about 160 degrees. Getting from there to the target temperature of 195 degrees can take six or more hours when left in the smoker set to about 225 degrees.

As the collagens in the meat get denatured at about 160 degrees, it hits a stall point and the connective tissue tightens up thus creating a temporary shield against the heat. That can stall for several hours until the collagens begin to dissolve to gelatin when you get to a target temperature of 195° degrees.

I can't think of a better way to use combination cooking (smoker and oven) to speed things along. I usually take it out of the smoker at that stall point of 160 degrees after about the first three hours. I wrap it in aluminum foil tightly and finish it in the oven at 300 degrees for 3 hours.

After 3 hours of the initial smoke penetrating the meat, it will typically reach a limit of smoke absorption and therefore the oven provides a reliable shortcut without making sacrifices on the final outcome. Also a good brining session before smoking is always a good thing to create moisture that can stave off a lengthy stall period. Alternatively, a mop with a vinegar solution every hour works well.