Pitmasters often break the stall by cooking at higher temps or by wrapping the meat in foil so the evaporation is slowed and the meat can continue cooking. This wrapping is called the Texas Crutch.
|Home | Welcome | About Us | Disclaimer | Privacy Statement | The Mavens | @theCookingMaven | @theDisneyMaven|
|Copyright © 2018 by Ben Power, Editor (see his home page). Please contact Ben at either firstname.lastname@example.org or on Twitter @theCookingMaven with questions or comments. See our disclaimer and privacy statement with any legal questions. This page was last modified on Tuesday, September 18, 2018.|