Science
The Stall
A frustrating plateau where meat temperature stops rising at 150-170°F as moisture evaporates from the surface.
The stall is the bane of every new pitmaster. As large cuts cook, moisture wicks to the surface and evaporates, cooling the meat exactly as fast as the smoker heats it. The internal temp can sit motionless for 4+ hours. The science is identical to how sweat cools your body. The fix: wait it out, or wrap the meat to stop evaporation (the Texas crutch).
Why it matters
Knowing the stall is normal stops new smokers from cranking the heat in panic and ruining a brisket.
Related Terms
Texas Crutch
Wrapping meat in foil or butcher paper partway through a smoke to push past the stall and lock in moisture.
Low and Slow
Cooking large, tough cuts at 225-275°F for many hours to break down collagen into tender, jiggly meat.
Evaporative Cooling
The reason large cuts of meat 'stall' during smoking — surface moisture evaporates and cools the meat.
Used In These Articles
See The Stall in real-world context across our reviews, guides, and recipes.
- Guide
The Complete Guide to Smoking Meat
From first brisket to competition-level barbecue. Everything I've learned from 200+ low-and-slow cooks in Minnesota.
- Guide
The Complete Brisket Mastery Guide
Everything from selection to slicing. The science, the timing, the recovery from mistakes — the pillar guide to the meat that defines BBQ.
- How-To
How to Cook a Hot-and-Fast Brisket
Skip the 16-hour cook and still produce juicy, tender brisket in under 6 hours.
- How-To
How to Cook a Low-and-Slow Pork Shoulder
The beginner's path to perfect pulled pork — forgiving, affordable, and impossible to mess up.
- Review
Traeger Pro 575
Traeger's best-selling pellet grill for good reason — WiFIRE connectivity, 575 sq in of space, and dead-simple operation. The gateway drug to pellet grilling.
- Recipe
Texas-Style Brisket
The king of BBQ — 12+ hours of smoke for the ultimate centerpiece.
- Recipe
Smoked Pulled Pork
The ultimate low-and-slow crowd pleaser — fork-tender, smoky, and feeds an army.