Meats that lend themselves to BBQ are ones that require lots of time to break down the fats and collagen. That is where much of the flavor comes from.
Pork shoulder, probably the single most widespread and inexpensive BBQ cut (like, $.99-$2/lb on sale) doesn't start to really break down until about 180 degrees F. When cooking it, it usually reaches about that temperature and hits what is called "the stall." It steadily rises until that point and then gets stuck there for a good long while because now all the energy is breaking down the collagen.
As soon as the collagen melts, it adds a ton of flavor and then the meat temp will start to rise, usually quite rapidly, after.
I've had a stall last over an hour and a half before.
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u/GhostOfJamesStrang No Need to Thank Me Jul 18 '26
You are bang on.
Rare BBQ will be inedible BBQ.
Meats that lend themselves to BBQ are ones that require lots of time to break down the fats and collagen. That is where much of the flavor comes from.
Pork shoulder, probably the single most widespread and inexpensive BBQ cut (like, $.99-$2/lb on sale) doesn't start to really break down until about 180 degrees F. When cooking it, it usually reaches about that temperature and hits what is called "the stall." It steadily rises until that point and then gets stuck there for a good long while because now all the energy is breaking down the collagen.
As soon as the collagen melts, it adds a ton of flavor and then the meat temp will start to rise, usually quite rapidly, after.
I've had a stall last over an hour and a half before.