I visited our local market today to pick up a few things and after I got what was on my list I looked at the meat isle and Harry our local butcher had short ribs on which are hard to fiind around here so I picked up two packages to smoke today. I dry brined them then I added BBR and on to the smoker. I also picked up a package of sausages to cook as well. I notified my neighbour that the smoker was on and she brought down some chicken thighs so I was busy here are the pictures.
My beef short ribs were very good but I noticed one thing when the meat was at 198F/smoker at 250F around 4:00 pm then the temp of the meat started drop, so I increased the smoker temp until it started to rise again and by the time beef ribs were done 203F I was over 300F. I am not sure what caused this I was cooking in Akron egg, the outside temp was a-3C today with little wind.
happens any time the evaporation matches or exceeds the amount of heat energy the food absorbs. Hat it hit a chuckie at just shy of 190 once and last forever a few months back. Seen it as low as 150 too.
My beef ribs were at 198F and then the meat temp slowly dropped to 194F and by that time I had increased the smoker heat and it started going up again. Does this sound like a stall?
Yes, exactly like one. Just a bit odd on that small a hunk of meat at that high a temp. If it looks like a duck, sounds like a duck....shoot it and see if it taste like a duck.
This is the joint for cooking. That looks great, and you are the type neighbor I been looking for. None of my neighbors even have a grill, but I haven’t been feeding them either. I need to change that.
Ya a stall can be a pain in the butt .
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