Second stall survey
Some people report a "second stall". The first occurs around 155F and can last hours. The second usually around 170F-190F, for a shorter period of time. If you experience this second stall, please let us know a bit more about the circumstances. Dr. Blonder is in the middle of experiments on exactly this question, and your data will help his research
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What meat are your cooking?
e.g. brisket, pork butt, beef ribs, ...
What temperature was your smoker/cooker during the second stall?
e.g 275F, 225F, ..
What temperature was the inside of the meat during the stall?
e.g 170F, 185F, ..
How long did the second stall last?
30 minutes, 1.5 hrs, ...
Any other comments/clarifications?
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