Pork stalling is a common issue faced by pitmasters and backyard BBQ enthusiasts when smoking pork. It refers to a phenomenon where the internal temperature of the meat stops rising for an extended period of time, despite the ongoing cooking process. This can be frustrating and lead to overcooking or undercooking the meat.
The cause of pork stalling is believed to be the breakdown of collagen in the meat. Collagen is a protein that helps give pork its tender and juicy texture. When collagen starts to break down, it releases moisture into the meat, which can cause the temperature to stall.
To overcome pork stalling, there are a few simple techniques you can try:
Use a meat thermometer: The best way to avoid pork stalling is to keep an eye on the internal temperature of the meat. Use a meat thermometer to monitor the temperature and ensure that it continues to rise steadily.
Wrap the meat: Wrapping the meat in foil or butcher paper can help trap the moisture inside and prevent it from evaporating, which can cause the temperature to stall.
Add liquid: Adding liquid, such as apple cider or beer, to the bottom of the smoker can help to create steam, which can prevent the temperature from stalling.
Apply a mop sauce: A mop sauce is a thin liquid basting sauce that is applied to the meat while it smokes. It can help to keep the meat moist and prevent the temperature from stalling.
In conclusion, pork stalling can be a frustrating experience when smoking meat, but with a few simple techniques, you can avoid it and produce perfectly cooked pork every time. Remember to monitor the internal temperature of the meat and use a meat thermometer, wrap the meat, add liquid, and apply a mop sauce as needed. Happy smoking!