When meat is cooking it will hit a plateau of temperature as the evaporation cools the meat and prevents it from entering the sweet spot for roasts and braises of 180-200ºF. To get around it, heat at a higher temp like 325ºF before going down to 200ºF after it hits 180ºF.
Something that needs to be taken into account for roasting, basting as well as Reverse SearReverse Sear
Inspired by sous vide many people have started to slow cook meat before searing it. Unlike sous vide which controls the temperature by immersing a vacuum sealed bag or jar in warm water where the temperature is controlled, reverse sear is done in an oven on low heat or on the cool side of a grill. Unlike sous vide, the temperature of the container is hotter than the target temperature so you can overshoot the target internal temperature and therefore, the window of when to pull the meat is mu....
Useful links
- genuineideas - waiting for "Q" identifying the BBQ "stall" as evaporation with nice experiments
- Cook's Illustrated - How to Braise Brisket which covers the evaporation effect in the context of briskets. Solution is to blast at a higher oven temperature and lower the oven temperature as soon as the internal temperature passes the stall.