What is the principle behind the "plateau" in BBQ?

The plateau in BBQ refers to a specific phase during the cooking process, particularly when smoking larger cuts of meat, where the internal temperature stabilizes for an extended period. This is primarily due to the meat's collagen breaking down, which requires a significant amount of energy in the form of heat. During this stage, the meat does not continue to rise in temperature as expected, creating a temporary stall before it eventually resumes cooking and reaches the desired doneness.

Understanding this plateau is crucial for pitmasters and BBQ enthusiasts because it impacts cooking time and techniques. Patience is important during this phase, as attempting to increase the heat to push through the plateau can result in drying out the meat. Instead, maintaining a steady temperature and allowing the meat to reach its ideal internal temperature naturally will yield the best results.

In this context, while the other choices touch on relevant concepts in BBQ, they do not accurately capture the essence of the plateau phenomenon or its significance in the cooking process.