Getting through the stall at BBQ — butcher paper, foil, or patience?
You already know what the stall is and why it occurs. The real question is: what do you do about it? Wrapping in butcher paper, wrapping in aluminum foil, or simply waiting — each choice has direct consequences for your bark, juiciness, and cooking time. This guide explains the differences and helps you make the right decision for the meat you have on the fire.
First, read The BBQ Stall — What is it and what do you do about it? for the basic explanation. This article goes a step further: the practical choices and technique.
What really happens inside the meat during the stall
The stall is not a malfunction — it's a transformation process. While the core temperature stalls at 65–75°C, the heat is indeed working. Two crucial processes run in parallel:
Collagen conversion: At 70–80°C, collagen — the tough connective tissue in cheaper cuts like shoulder, brisket, and spare ribs — begins to convert into gelatin. Gelatin is the difference between tough and exceptionally tender meat. This process takes time and energy, which is partly why the core temperature doesn't rise: the heat energy goes towards collagen conversion and evaporative cooling at the surface.
Bark formation: As the surface evaporates and cools, the rub layer continues to dry out and polymerize. The Maillard reaction continues at a low rate. A long stall without wrapping yields the best, thickest bark — but also takes the most time.
The longer you wait out the stall without wrapping, the better the bark — but also the longer the total cooking time. Wrapping speeds things up, but always compromises with a lighter bark. There's no free lunch.
Butcher paper vs aluminum foil vs nothing — the honest comparison
Butcher paper
- Bark largely remains intact
- Moisture is retained but steam escapes
- Faster than doing nothing
- Standard for brisket
- Use unbleached, uncoated paper
Aluminum foil
- Fastest of the three options
- Bark softens due to steam
- Meat becomes juicier but “steamed”
- Good for pulled pork
- Less suitable for brisket
Doing nothing
- Maximum bark formation
- Longest cooking time
- Requires patience and time buffer
- Best results for smaller pieces
- Purist approach
| Meat | Recommended approach | Wrapping moment |
|---|---|---|
| Brisket | Butcher paper | At 68–72°C core temperature |
| Pulled pork | Foil or butcher paper | At 65–70°C core temperature |
| Spareribs | Foil (2nd phase 3-2-1) | After the first 3 hours on the fire |
| Lamb shoulder | Butcher paper or nothing | At 68°C or after 4 hours |
How to correctly wrap meat during the stall?
Use two layers of unbleached butcher paper at least 60 cm wide. Place the meat in the middle with the fat cap down. Fold the sides tightly over the meat — as tightly as you would wrap a gift, but without tearing. Fold the ends under the package. The goal is a tight package with no air gaps, but without flattening the meat. Return it to the grates with the seam down.
Foil works similarly to butcher paper but seals hermetically — no steam escapes. That makes it faster but also "steamier". For pulled pork, that's fine: the shoulder will fall apart anyway, and the bark plays a less prominent role. For brisket and lamb shoulder, where the crust matters: choose butcher paper.
After wrapping, the core temperature rises faster — expect 30–60 minutes less cooking time depending on the thickness. Check every 30 minutes with a meat thermometer. Unwrap the meat as soon as it reaches the target temperature — then place it back on the grate for 15–30 minutes to restore the bark before resting. Most people forget this step.
After unwrapping: 15–20 minutes open on the grate at 150°C. The bark dries out again and regains its crispiness. Do not skip this step — especially after using foil.
After the stall: resting is mandatory
The stall ends, the final temperature is reached — and then the most underestimated phase begins: resting. Meat that is sliced immediately after reaching its target temperature loses a significant portion of its moisture on the cutting board. That moisture is your work of the past few hours.
Rules of thumb for resting time after low & slow:
| Meat | Minimum resting time | Optimal resting time |
|---|---|---|
| Brisket | 30 minutes | 1–2 hours (wrapped in towel in cooler) |
| Pulled pork | 30 minutes | 45–60 minutes |
| Lamb shoulder | 20 minutes | 30–45 minutes |
| Spareribs | 10 minutes | 15–20 minutes |
Wrap the brisket or pulled pork in butcher paper, then in an old towel, and place it in a sealed cooler. The cooler insulates so well that the meat stays warm and juicy for 2–3 hours — ideal if guests arrive later than planned. More about resting times: Why does meat need to rest after BBQ?
Predicting the stall: how long does it last?
The stall is not exactly predictable, but there are factors that influence it:
| Factor | Effect on stall duration |
|---|---|
| Size of the meat | Larger piece = longer stall (more moisture to evaporate) |
| Fat content and fat layer | Thick fat slows evaporation = longer stall |
| Outdoor humidity | High humidity = longer stall |
| BBQ temperature | Higher temp (135°C+) = shorter stall |
| Water in drip pan | More humidity in the BBQ = longer stall |
The practical conclusion: always plan for 2–4 extra hours for low & slow sessions longer than 4 hours. The cooler method (see above) accommodates late arrivals without loss of quality.
For the complete low & slow technique: What is low & slow BBQ? and Trimming meat for low & slow BBQ for preparation before the stall.
Bark starts with the right rub
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