No, not "Q" from Star Trek, silly -- BBQ!
Quite the experiment to understand the "stall" -- and how to optimize tenderness, flavor, juiciness and nice bark.
""The barbecue stall is a simple consequence of evaporative cooling by the meat's own moisture slowly released over hours from within it's pores and cells. As the temperature of cold meat rises, the evaporation rate increases until the cooling effect balances the heat input. Then it stalls, until the last drop of available moisture is gone.""
""There is a better way to prevent the stall, speed up cooking, and retain moisture. For years, competition cooks have employed a trick called the Texas Crutch [a method of wrapping the meat with aluminum foil and adding a splash of liquid like apple juice or beer]. The conventional wisdom was that the moisture created a bit of steam that tenderized the meat, and since steam conducts heat faster than air, it speeds cooking. Typically they do the wrapping when the meat hit 170°F or so, deep into the stall."""" But that isn't the case.
"Ball says that he is now following a similar protocol in competition...now foiling when his bark is the deep mahogany color he wants, usually somewhere between 140 and 150°F [ leaves] it in the foil all the way up to the end, takes it out of the cooker, lets it come down in temp to about 175°F so it stops cooking, and then wraps it in a towel and puts it in an insulated holding box …. for an hour or two to rest….""
So while Naco wisely says that "there is no BBQ law," he is not talking about the BBQ LAW of PHYSICS.
Let's fire up the smokers!