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Use a probe and cook to the suggested core temp.
Smoke flavours best at the beginning of a cook- some competition cooks smoke first and then finish in a conventional oven (still at low temp).
It used to be thought that the stall was the breakdown of fat and connective tissue, but there is now research that it shows the stall is from water evaporation so the Texas Crutch (wrapping in aluminium foil) can reduce the stall time.
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@jdmitch genius, I've got the same Bbq as you I think, I'll give that a go
dancing james
marcomarcos
@jdmitch
had a slightly half-assed attempt at smoking on my gas grill this past weekend:
I lit one burner and then put some soaked chunks of oak above that side, and then put the beef rib joint on the other side on an airing rack(!) and elevated on top of a cake tin, to ensure it got maximum smoke and minimum heat.
I "cheated" by getting the meat up to temperature in the slow cooker for 2 hours to avoid getting stuck in "the stall" and not actually cooking the meat enough, and then threw it on the grill for about 4 hours.
Results were very tasty, with a lovely bark:
I do wonder whether I should have given it more time to really get those fats and juices melted through - it was chilly and a bit rainy off and on Saturday, so I think that brought the temperature down a bit more than I wanted, but I thought it was a decent first attempt given the limitations!
This is what it looks like cut, so you can see there is still a bit of fat between the chunks of meat (this end was sort of more like a boneless rib cut):
Not going to be able to buy a proper BBQ smoker, so any recommendations on refining the technique with what I've got?