The stall in BBQ smoking is a frustrating—but-completely normal—phenomenon where the internal temperature of the meat stops rising (or even drops slightly) for several hours during the cooking process. This usually happens when the meat’s internal temperature hits around 150°F to 170°F (65°C to 77°C).
🔥 What Causes the Stall?
The stall is primarily caused by evaporative cooling:
- As the meat cooks, moisture inside the meat rises to the surface and begins to evaporate, similar to how sweat cools your skin.
- This evaporation cools the surface of the meat at the same rate that the smoker is trying to heat it up.
- The result? A temperature plateau where the internal temp stalls for 1 to 4+ hours, depending on the size and cut of the meat, humidity, and airflow.
🍖 Meats Most Affected by the Stall
The stall is most common with large cuts of meat that have a high collagen and moisture content, such as:
- Brisket
- Pork butt (shoulder)
- Beef ribs
These cuts require long cook times, and the stall is a key part of breaking down collagen into gelatin for that fall-apart texture.
⏱️ How to Handle the Stall
You’ve got a few options:
1. Let It Ride (Traditional Method)
- Just wait it out.
- The temp will eventually rise again as moisture evaporation decreases and fat/collagen begins to render.
- Great for maximum bark formation and smoky flavor.
2. Texas Crutch (Foil or Butcher Paper)
- Wrap the meat in aluminum foil or peach butcher paper once it hits the stall temp (~160°F).
- This traps moisture and heat, speeding up the cooking process and pushing through the stall.
- Pros: Shortens total cook time by hours.
- Cons: Slightly softer bark (especially with foil).
3. Increase Pit Temp
- Some pitmasters bump the smoker from 225°F to around 275°F to power through the stall.
- Useful if you’re short on time but still want a good bark.
🌡️ Key Tip
Always use a meat thermometer or probe to monitor internal temps and don’t panic when the needle seems “stuck.” The stall is a rite of passage for every pitmaster!
Summary
The stall is a natural part of smoking large cuts of meat—caused by evaporative cooling—and while it tests your patience, it’s crucial for developing tenderness and flavor. Whether you ride it out or wrap it up, knowing how to manage the stall separates the backyard cook from the seasoned pitmaster.
Chris Marks (CBBQE) Chief BBQ Expert Three Little Pigs Rubs & Sauces
