What is the BBQ Stall? Cause, Duration, and Solution

Product Knowledge · The Rub Kitchen

The BBQ stall is the phase in which the core temperature of large cuts of meat temporarily hardly rises. This usually happens around 65–75°C and can take one to four hours for brisket or pulled pork.

Don't panic: the stall is normal. The meat cools at the surface due to evaporation, while the BBQ continues to heat it simultaneously.

01

What happens during the stall?

Moisture on the surface of the meat evaporates. This evaporation draws heat, much like sweating cools the body. As long as the cooling from evaporation is roughly equal to the heat coming in, the core temperature appears to stagnate.

Important

The stall does not mean your BBQ is off or that the meat is ruined. Look at temperature, tenderness, and the overall cook, not just the clock.

02

In which preparations does the stall occur?

You mainly notice the stall with large, moist pieces of meat prepared low & slow around 110–135°C:

  • Brisket: often the longest stall.
  • Pulled pork: usually around 65–75°C.
  • Short ribs: sometimes a shorter stall.
  • Lamb shoulder: the same principle for long cooks.

For smaller cuts like chicken, the stall is usually short and less noticeable.

03

Wait or wrap?

Do nothing

  • → Longest cooking time
  • → Bark can develop further
  • → Requires more patience

Wrap, the Texas Crutch

  • ✓ Stall is shorter
  • ✓ Less evaporation
  • ✓ Bark often becomes softer

With the Texas Crutch, you tightly wrap the meat in aluminum foil or butcher paper as soon as the stall begins. This limits evaporation, and the core temperature usually rises faster again.

Foil or butcher paper?

Foil seals more tightly and speeds up cooking but makes the bark softer. Butcher paper allows a little more moisture through and helps keep the bark firmer.

Don't just turn up the heat

A small temperature correction may be necessary if your BBQ is off, but don't significantly increase the temperature to force the stall. That can dry out the exterior.

04

How long does the BBQ stall last?

Expect approximately one to four hours, but it varies per cut of meat, weight, fat content, BBQ temperature, and humidity. Always plan extra time for large cuts and use a good meat thermometer.

→ Measuring core temperature
→ BBQ temperatures and cooking times

Frequently asked questions about the BBQ stall

What is the BBQ stall?
The stall is a temporary plateau phase during which the core temperature of large cuts of meat hardly rises. Evaporating moisture cools the surface while the BBQ continues to heat it.
How long does the stall last?
Usually one to four hours, depending on the meat, weight, temperature, and humidity.
Should I wrap during the stall?
No. Waiting often results in a firmer bark. Wrapping is useful when you want to speed up cooking or limit moisture loss.
What is the Texas Crutch?
That's tightly wrapping meat in foil or butcher paper to limit evaporation and speed up the temperature rise.

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