BBQ Fundamentals Lesson
The Stall — What It Is and What to Do
Every low-and-slow cook eventually hits the stall. Internal temp plateaus for hours and the instinct is to panic. Learn why it happens and exactly how to handle it.
LevelIntermediate
Learning PathBBQ Fundamentals
Lesson5 of 18
Key Concepts
- What the stall is: a plateau where internal temp stops rising, usually between 150–170°F
- Why it happens: evaporative cooling — the meat sweats moisture faster than the pit adds heat
- Duration: the stall can last 2-6 hours depending on the cut, size, and pit temp
- The Texas Crutch: wrapping the meat to push through the stall faster
- Naked vs. wrapped: how wrapping affects bark development and texture
Put It Into Practice
- Expect the stall on any large collagen-rich cut: brisket, pork shoulder, beef short ribs. Plan extra time.
- When the temp plateaus at 150–170°F, do nothing for the first hour. Confirm it is a true stall, not a thermometer placement issue.
- Option 1 — wait it out: do not wrap. The stall resolves on its own. The bark will be firmer and more developed.
- Option 2 — Texas Crutch: wrap the meat tightly in butcher paper or foil when internal temp stalls at 165°F. Return to the pit.
- Butcher paper allows some breathability and produces a slightly firmer bark than foil. Foil is faster and produces more braising liquid.
- After wrapping, temp will rise more quickly. Watch closely from 190°F onward — it can go from stall to done faster than expected.
Mr. B's Pitmaster Note
The stall is not a problem — it is part of the process. The moisture evaporating from the surface is the same moisture that has been dissolving collagen and building flavor inside the meat. Pitmaster patience is the most important tool during the stall. If you are on a deadline, use the crutch. If you have time, let it ride.
Use your equipment manufacturer's instructions, keep the cooker outdoors on a stable noncombustible surface, and verify food temperatures with a calibrated thermometer.