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Why?
I cooked a small picnic ham for 14 hours between a temperature of 225 and 250. The meat got up to189 and dropped back to 178. It took three more hours at 250 to get the meat to 198. I used and eggulator so I know my temperature did not drop but why did the meat temperature drop? I have heard of the temperature stall phenomenon but not this.
The meat made good tender pulled pork but the bark was tough. I don’t cook many picnic hams but never had this trouble with ribs?
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It’s the moisture evaporating and causing the stall/drop. Was it windy? I have also had wind come in and drop the temp even though the grill stayed mostly consistent.
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There is always a stall around 180. Lasts an hr or two. It should go pretty quickly after that. Are you using a probe? I use the Meater.
https://meater.com/
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Yes, around 160° you’ll see a stall, it when the fat renders and cools the meat. It’s completely normal. Read up on the stall, he’ll learn a lot about it. Especially in pork.
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