BBQ Stall Explained: What It Is, Why It Happens, and How to Get Past It

Photo by @smokebrosbbq

If you have ever smoked a brisket or pork shoulder and watched the temperature stubbornly refuse to rise for hours, you have encountered the infamous “stall.” Also called the plateau or the zone, the BBQ stall is one of the most puzzling and frustrating parts of low-and-slow cooking. Fortunately, understanding why it happens and knowing how to manage it can transform your barbecue game. In this guide, you will learn the science behind the stall, the key factors that influence it, and proven strategies for achieving perfectly cooked meat every time. With the right approach and a smart wireless thermometer, the stall becomes just another step on the path to BBQ mastery.

What Is the BBQ Stall?

The BBQ stall is a phenomenon that usually occurs when smoking or slow-cooking large cuts of meat at low temperatures for extended periods. After a steady rise, the internal temperature of your meat will suddenly stop increasing, usually between 150°F and 170°F (65–77°C). This temperature plateau can last anywhere from one to several hours, causing confusion and frustration for both new and seasoned pitmasters.

The Science Behind the Stall

At the heart of the stall is evaporative cooling. As your meat cooks, moisture rises to the surface and evaporates, cooling the meat just like sweat cools your skin. During the stall, the rate of evaporation matches the heat supplied by your smoker, so the internal temperature does not increase.

The good news is that the stall will not last forever. Once enough surface moisture evaporates, the internal temperature will begin to rise again and the cook will progress as expected.

What Affects the Stall? (Key Factors)

The length and severity of the BBQ stall are influenced by a variety of factors in your cooking environment. Understanding these can help you predict and manage the stall.

Airflow

The amount of airflow inside your smoker is a major variable. More airflow means more evaporation, which can cause the stall to happen at a lower temperature, sometimes closer to 150°F. Smokers with less airflow, such as ceramic or sealed electric smokers, may see the stall occur closer to 170°F. Bullet and offset smokers, with more vents and air movement, often experience the stall sooner and sometimes for longer.

Humidity and Weather

Ambient humidity and weather conditions can greatly influence your smoke. On dry days, moisture evaporates quickly, which can shorten the stall. On humid days, evaporation slows and the stall can last longer. Wind, rain, and outdoor temperature also play roles, so every cook is a little different.

Moisture: Water Pan, Basting, and Spritzing

Adding moisture during your cook, whether using a water pan, spritzing, mopping, or basting, raises the humidity inside the smoker and slows down evaporation from the meat’s surface. This can help even out cooking and produce a juicier final product. However, more surface moisture can prolong the stall, so it is a balancing act. Using these techniques thoughtfully can promote a smokier bark and more tender meat, but may slightly lengthen your cook.

How to Get Past the Stall

While the stall cannot be completely avoided, there are proven ways to get through it and achieve delicious results without panic or guesswork.

The Texas Crutch: Foil or Butcher Paper Wrapping

The most popular method is the Texas Crutch, which involves tightly wrapping your meat in aluminum foil once the internal temperature reaches 165°F. Many pitmasters recommend waiting until this point because it allows the bark to develop fully before you trap in moisture. Adding a small amount of liquid such as apple juice, beer, or broth before sealing the foil creates a humid environment, speeding up cooking and pushing the meat through the stall.

For a firmer and smokier bark, use unwaxed butcher paper instead of foil. Butcher paper is more breathable and lets excess moisture escape, which keeps the bark drier and more flavorful. If your bark softens too much after wrapping, simply unwrap the meat and cook it over higher heat for 10 to 15 minutes to crisp it back up before serving.

Raising the Temperature: Use With Caution

If you prefer not to wrap, you can try increasing your smoker temperature, for example, moving from 225°F up to 300 or even 325°F. This added heat can help overpower evaporative cooling and move the meat out of the stall faster. However, raising the heat too much can cause the meat to dry out or become tough, especially if connective tissue and fat do not have time to break down properly. This method works best with cuts like pork shoulder and ribs, but is riskier with brisket.

Splitting Large Cuts for More Control

For brisket, consider separating the point and flat before cooking. This allows you to monitor each section individually and decide whether to wrap the flat or not. The point will develop a thicker bark and smoke ring, while you get more control over doneness and texture.

Set It and Forget It: Patience Wins

Some pitmasters prefer to plan for the stall, maintain steady smoker temps, and simply wait it out. Using a water pan, keeping the lid closed, and letting your smoker do the work with minimal peeking can yield excellent results. Just allow extra time for the stall in your cooking schedule.

Master the Stall and Smoke With Confidence

The BBQ stall is a normal, science-backed part of low-and-slow cooking. While it can seem intimidating, knowing how and why it happens puts you back in control. With the right strategies, a little patience, and a smart wireless thermometer like The MeatStick, you can turn the stall from a frustration into just another step toward perfectly smoked meat.

Take the guesswork out of your next BBQ. Equip yourself with The MeatStick for real-time temperature tracking and precise alerts, so you can relax and enjoy the process. Conquer the stall, cook with confidence, and serve up juicy, tender barbecue every single time.

Discover how The MeatStick can upgrade your BBQ.

Frequently Asked Questions (FAQ)

What is the BBQ stall?

The BBQ stall is when the internal temperature of meat plateaus, typically between 150 and 170°F, during low-and-slow cooking due to moisture evaporation.

Why does the temperature stop rising during the stall?

Evaporative cooling: moisture on the surface evaporates and offsets heat from the smoker, causing a temporary temperature plateau.

How long does the stall last?

It can last from one to six hours, depending on meat size, smoker airflow, humidity, and added moisture.

Does every meat stall?

Mostly larger, fattier cuts such as brisket, pork shoulder, and ribs experience the stall. Smaller cuts usually cook through without a significant stall.

Can I skip or shorten the stall?

Yes. By wrapping meat in foil or butcher paper (Texas Crutch), raising smoker temperature, or managing moisture, you can shorten or manage the stall.

Is meat safe if it stays in the stall for a long time?

Yes. As long as you eventually reach safe internal temperatures, the stall only affects cook time and texture, not food safety.

What is the best temperature for brisket?

Aim for 200 to 205°F (93 to 96°C) for perfectly tender brisket.

How does The MeatStick help with the stall?

The MeatStick gives you real-time temperature updates and alerts, so you always know when your meat is stalled, rising, or done, with no guesswork required.