What is the BBQ Stall? Cause, Duration, and Solution
You’ve been working on your brisket or pulled pork for about four hours. The core temperature steadily rises—and then it stops. Stuck at 70°C, sometimes for up to two hours. This is the stall, and it happens to every BBQ cook.
Don't panic. The stall is normal, predictable, and manageable. On this page, we explain exactly what happens, how long it lasts, and what you can do about it.
What is the stall?
The stall (also known as the plateau or the zone) is a phase during low & slow cooking where the core temperature temporarily stops rising. This typically occurs between 65°C and 75°C and can last from one to four hours.
The cause is evaporation. As the meat heats up, moisture on the surface begins to evaporate. This evaporation process cools the meat at precisely the same rate as the BBQ heats it—a thermal equilibrium.
It's the same principle as sweating in humans: your body cools itself by evaporating moisture. The meat does exactly the same thing. Once the moisture is gone, the temperature rises again.
In which preparations does the stall occur?
The stall occurs with large cuts of meat with a lot of connective tissue and moisture, which are cooked at a low temperature (110–135°C) for a long time:
- Brisket — the classic stall candidate, often stuck for 2–4 hours
- Pulled pork (pork shoulder) — similar behavior around 70–74°C
- Short ribs — less pronounced but present
- Lamb shoulder — same principle for long preparations
For smaller cuts like chicken or spare ribs, the stall is barely noticeable.
What can you do during the stall?
Do nothing (wait)
- → Stall lasts the longest
- → Maximum smoke absorption possible
- → Best bark formation
- → Requires patience and time
Wrap (Texas Crutch)
- ✓ Stall is significantly shortened
- ✓ Meat stays juicier
- ✓ Bark becomes slightly softer
- ✓ Most commonly used method
The Texas Crutch: wrap the meat tightly in aluminum foil or butcher paper as soon as the stall begins. Moisture can no longer evaporate, and the temperature rises again.
Aluminum foil completely stops evaporation—faster through the stall, softer bark. Butcher paper allows a bit more moisture to pass through—slower, but the bark remains crispier.
The temptation is great to turn up the BBQ during the stall. Don't do it. You will disrupt the cooking process and dry out the meat. Patience or wrapping are the only good options.
- → BBQ Techniques — Complete Guide All techniques from beginner to advanced on one page
- → Low & Slow BBQ — The Complete Guide Temperatures, cooking times, and which rub to use
- → The Bark and the Smoke Ring How does the crispy crust form?
- → Measuring Core Temperature Which thermometer and where to probe?
- → BBQ Temperatures & Cooking Times All core temperatures at a glance
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