The stall at a BBQ — what is it and what do you do about it?

What is the stall?

You've had your brisket or pulled pork on the BBQ for 4 hours. The core temperature has risen to 70°C — and then... nothing. The thermometer stops moving. An hour later, still 70°C. Two hours later: 71°C. What's going on?

This is the stall — also known as the plateau or the Texas Crutch zone. It's a normal and unavoidable part of low & slow BBQ, and it happens to every pitmaster. Even the most experienced BBQ enthusiasts have been startled by it at some point.

Why does the stall happen?

The stall is caused by evaporative cooling. As the meat heats up, moisture on the surface begins to evaporate. This evaporation cools the meat — just like sweating cools your body. The energy from the BBQ is fully consumed by evaporating this moisture, preventing the core temperature from rising.

The stall typically occurs between 65 and 75°C and can last 2 to 6 hours, depending on the size of the piece of meat and the humidity. Larger pieces = longer stall.

What do you do during the stall?

You have three options:

1. Be patient (the purist approach)

Do nothing. The stall will end by itself once the surface moisture has evaporated. The meat will then start to rise in temperature again. This yields the best bark — the surface dries out completely and the crust becomes maximally crispy. Disadvantage: it takes a long time.

2. Wrap in butcher paper (the Texas Crutch)

Wrap the meat tightly in unbleached butcher paper as soon as the stall begins. The paper retains moisture but still allows some steam to escape — the meat cooks faster while the bark remains reasonably intact. This is the most common method for brisket.

3. Wrap in aluminum foil

Faster than butcher paper, but the bark becomes softer due to the steam buildup. Good for pulled pork if you prioritize juiciness over bark. Less ideal for brisket.

When is the stall over?

The stall ends when the surface moisture has evaporated and the core temperature starts to rise again. After that, the meat will reach its final temperature relatively quickly:

• Pulled pork: final temperature 90–95°C
• Brisket: final temperature 93–97°C
• Spareribs: final temperature 90–95°C (or the bend test)

The most important lesson

Trust your thermometer, not the clock. A 3 kg brisket can take 10 hours or 14 hours — depending on the stall. Always plan extra time and let the meat rest afterwards. Resting is just as important as the cooking itself: the juices redistribute and the meat becomes even more tender.

→ Also read: What is low & slow BBQ?
→ Also read: How to make a perfect bark?
→ View the Tex-Mex Brisket Recipe
→ View the Memphis Pulled Pork Recipe