We all have experienced it. To me, the stall is not anything unusual. It’s something that just happens when you smoke big cuts of meat.
Personally, I let nature take its course and don’t fight it. After all this years of barbecuing, I pick my battles carefully. But just because I am not a fighter doesn’t mean you can’t fight the stall.
In this article I will talk about what the BBQ stall is, what causes it, and what to do if it happens to you.
Keep reading to find out more.
What Is the BBQ Stall?
The BBQ stall is a phenomenon that occurs when large cuts of meat (like beef brisket and pork shoulder) are cooked low and slow. A characteristic of low and slow cooking is a low fire intensity level. The meat heats up very slowly, resulting in poor heat transfer to the meat.
The stall occurs when the temperature of the meat stops rising. Most times this does not take place until several hours after placing the meat on the smoker.
At first you see a consistent temperature rise in the meat. When the temperature reaches about 145°F to 160°F, the rise stalls out, or plateaus. This can continue for several hours.
The stall can be annoying when it happens, especially if you are not expecting it. Though it may seem strange, most pitmasters choose to ride the stall out. They say the stall is where all the magic that makes the meat extra moist and tender happens .
Myths of the BBQ Stall
Many reasons for the BBQ stall have been tossed around. Let’s start with what does not cause the BBQ stall.
Some suggest the stall happens when the collagen in the meat combines with moisture and turns into gelatin during low and slow cooking. The temperature needed to melt collagen is 160°F. This just happens to be within the temperature range that the stall begins.
Another reason I’ve seen for the stall is fat rendering or protein denaturing as the meat cooks. These processes play an important role in making the meat tender. However, they don’t have anything to do with the stall.
There is no evidence that either of the reasons given above play a role in the stall. In fact, the basic science linked to these reasons does not support their involment. There just is not enough heat energy used up in these activities to produce a temperature stall that lasts for several hours.
What Really Causes the BBQ Stall?
The real reason for the BBQ stall is evaporative cooling.
Evaporative cooling occurs when moisture evaporates on the surface of the meat. The temperature inside is still increasing, but it’s not reflected in the temperature at the meat’s surface because heat is lost through evaporation.
Because of this cooling process, the heat that is created is offset by the heat that is lost. This causes the meat’s temperature to plateau. And the stall is born!
What can be done about it?
There are several approaches you can take to deal with the BBQ stall.
Texas Clutch
A tried and true method to power through the stall is the Texas Clutch. This involves wrapping the meat in foil at the beginning of the stall. Before wrapping you want the meat to have a decent bark since the foil will prevent additional bark formation.
The foil will stop the evaporative cooling process. The meat’s temperature will continue to rise because all the heat is trapped inside.
The Clutch is often used for brisket, ribs (both pork and beef), pork shoulder, and poston butt. The foil also prevents meat from drying out – an added benefit.
Increase temperature
Option 1. You can raise the temperature by opening your smoker’s vents more. This will speed up evaporative cooling and shorten the length of the stall.
Option 2. Add chunks of dry wood. They will burn hotter and raise the smoke temperature.
Option 3. Start cooking at a higher temperature (350°F to 400°F). Once the temperature of the meat is beyond the stall (180°F) reduce your smoker temperature to 225°F to 250°F. There will be very little or no stall at all.
Increase Air Flow
Opening vents will increase airflow over the meat’s surface. This will help speed up evaporation and cool down the surface temperature of the meat faster than normal. The more airflow there is over the meat’s surface, the better chance you have of overcoming the BBQ stall.
Seal the Smoker
A poorly sealed smoker will increase stall time. If the heat inside is escaping through cracks or the air outside is getting in, evaporative cooling will slow down.
Use high temperature sealants and gaskets to tighten things up a bit. This can reduce the stall considerably.
Wait It Out
If you cannot get past the stall no matter what, don’t panic! It is not necessary to interrupt this natural phenomenon. Relax and just wait until it passes. Remember that old saying, good things come to those who wait!
How Long Does the BBQ Stall Last?
The stall can increase your cooking time by several hours. This can be the frustrating part of smoking large meat cuts because you may not want to spend the extra time dealing with it.
On average the stall lasts about 4 hours. In reality the stall may last anywhere from 30 minutes up to 6 hours, but it can seem like a lifetime. The actual time depends on your smoker, cooking temperature and the size of cut you are smoking.
In addition to temperature issues, humidity can affect how long it takes for meat temperature to rise again. If you live in a humid environment (or if you’re cooking on a rainy day), the BBQ stall will last even longer than usual; so, plan accordingly!
The bottom line
If you cook large cuts of meat on your smoker, it is more likely than not that you will experience the BBQ stall. Your meat will seem to stop cooking for a while, then start back.
Several hours can be added to your cooking time. You can either wait it out or deal with it using the methods provided in this post.
For more information about how long it takes to smoke 40 different cuts of meat, check out our Meat Smoking Guide.
