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- In the USA in the 1940's, farmers and butchers found it hard to sell and preserve, so on a Sunday after the farmers came to town with their cattle, butchers would cook the brisket at low temperatures for a long time over a pit to get rid of unwanted/tougher to eat and sell.
- The unwrapped brisket (see graph - white line) leveled off at approximately 140ºF for two hours, then increased gradually to approximately 150ºF for two more hours before resuming a climb to 195ºF for a total cook time of 13+ hours. This was a very graphic demonstration of the stall and how if affects cooking time.
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