necktweaker on Nostr: “This “stall” is caused by moisture evaporating from the surface and cooling ...

“This “stall” is caused by moisture evaporating from the surface and cooling the meat just like sweat cools you on a hot day. It has nothing to do with fat or collagen. If you wrap the meat in foil, the humidity in the foil is close to 100%, but there is no evaporative cooling, so this method, called the Texas Crutch allows you to power through the stall.”

https://amazingribs.com/more-technique-and-science/more-cooking-science/understanding-and-beating-barbecue-stall/