If you’ve ever smoked a large cut of meat like brisket or beef chuck roast, you’ve probably encountered the dreaded BBQ stall—when the internal temperature mysteriously stops rising midway through the cook. For beginners, it can be alarming and frustrating. But don’t worry—the stall is a natural part of the low-and-slow cooking process, and once you understand what causes it, you’ll know exactly how to deal with it.
What Is the BBQ Stall?
The BBQ stall usually happens between 150°F and 170°F. At this point, the internal temperature of the meat stops increasing for a long period—sometimes hours. This is caused by evaporative cooling, the same process that cools your skin when you sweat. As the meat cooks, moisture from within it rises to the surface and evaporates, pulling heat away from the meat just as fast as the smoker can supply it.
How Long Does the Stall Last?
The stall can last anywhere from 2 to 6 hours depending on the size of the meat, cooking temperature, and smoker setup. This is completely normal and happens even in the most advanced smoking setups. The good news is, with the right techniques, you can shorten the stall or at least prepare for it.
How to Push Through the Stall: The Texas Crutch
One of the most common methods to overcome the stall is the Texas Crutch, which involves wrapping your meat in heavy-duty foil or butcher paper once it reaches the stall temperature zone. Wrapping locks in heat and moisture, minimizing evaporative cooling and allowing the internal temperature to rise steadily again.
Aluminum foil creates a tight seal that speeds things up but may soften the bark. Butcher paper is slightly breathable, which allows some moisture to escape and helps preserve a better bark texture.
Alternative Techniques
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Raise the Pit Temperature: If you’re not wrapping, you can also bump the smoker’s temperature to 275–300°F to help push through the stall.
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Be Patient: If you’re a traditionalist and prefer maximum bark and smoke absorption, you can simply ride out the stall. Keep your smoker steady and let time do the work.
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Don’t Open the Lid: Every time you peek, you release heat and extend your cook time. Use a reliable meat thermometer and resist the temptation.
Conclusion
The BBQ stall is just part of the journey to amazing smoked meat. Whether you wrap your brisket, increase the heat, or ride it out low and slow, knowing how to manage the stall helps you stay calm and confident during long cooks. Once you’ve conquered it, you’ll serve up juicy, flavorful beef that proves the wait was worth it.