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My pork shoulder stalled at 165 for 3 hours yesterday
I was doing a cook for a friend's party in Austin and my temp just would not budge. I used to think wrapping was cheating, but a guy at the hardware store told me to just wrap it in butcher paper and it pushed through in like an hour. Anyone have a better fix for a stubborn stall?
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the_julia20d agoMost Upvoted
Why would you even wrap it? That stall is the whole point. The meat is breaking down, getting tender. You just have to wait it out. Wrapping steams it and ruins the bark. Makes it mushy. Your friend at the hardware store gave you bad advice. Just let the cook happen.
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lunar4720d ago
Exactly, the stall is part of the process. I tried wrapping a brisket once because I was impatient and it totally wrecked the texture. The bark turned soft and the meat felt steamed, just like you said. It felt like all that waiting for nothing. Now I just plan for the extra time and let it ride. That tough wait is always worth it in the end.
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