Why an eight-pound shoulder parks at 160F and refuses to move
The smoked pork shoulder stall explained: why the probe parks near 160F, how long it holds, what foil and paper cost the bark, and a full 13-hour clock.
13 min read
Author: Marcus Rael
Marcus Rael covers protein cookery and heat control. He spent eleven years on hot lines before moving to writing, and he still measures every roast with a probe rather than a timer. He is interested in what carryover cooking, resting, and oven position actually do to a finished piece of meat.