Smoked Meat Stall Time Predictor

How to calculate Smoked Meat Stall Time?

The smoked meat stall is a phenomenon where the internal temperature of meat plateaus during low-and-slow cooking. It's primarily influenced by the meat's weight, smoker temperature, and the rate of evaporative cooling.

The predictor estimates this duration using a simplified model:

Stall Time ≈ f(Meat Weight, Smoker Temperature, Moisture Evaporation)

Using the Smoked Meat Stall Time Predictor: an example

Let's consider a 12 lb pork shoulder smoked at 275°F.

Step-by-step calculation:

1. The meat's internal temperature rises steadily from ambient to around 150°F.
2. As moisture evaporates from the surface, it cools the meat, causing the temperature to stall between 150°F and 170°F.
3. Once enough moisture has evaporated, the cooling effect diminishes, and the internal temperature begins to rise again towards the target doneness.
4. The predictor estimates the duration of this evaporative cooling phase.

This helps you anticipate and manage your smoking timeline more effectively.

Frequently Asked Questions

What causes the meat stall?

The stall is primarily caused by evaporative cooling. As moisture evaporates from the surface of the meat, it cools the meat, slowing down the internal temperature rise.

How long does the stall typically last?

The duration of the stall varies greatly depending on factors like meat size, smoker temperature, and humidity, but it can last anywhere from 2 to 6 hours or even longer.

Can I prevent or shorten the stall?

While you can't entirely prevent the stall, wrapping the meat (e.g., in butcher paper or foil) once it hits the stall temperature can significantly shorten its duration by trapping moisture.