Science

Evaporative Cooling

The reason large cuts of meat 'stall' during smoking — surface moisture evaporates and cools the meat.

When water evaporates from a surface, it absorbs heat. On a smoker, moisture wicks to the surface of the meat and evaporates, cooling the meat as fast as the smoker heats it. This is the entire physics behind the BBQ stall — and the reason wrapping (the Texas crutch) defeats it.

Related Terms

The Stall

A frustrating plateau where meat temperature stops rising at 150-170°F as moisture evaporates from the surface.

Texas Crutch

Wrapping meat in foil or butcher paper partway through a smoke to push past the stall and lock in moisture.

Used In These Articles

See Evaporative Cooling in real-world context across our reviews, guides, and recipes.

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