If you’ve smoked a lot of meat, you would be familiar with the frustrating challenge known as the “stall.” This occurs when the internal temperature of the meat, such as brisket or pork butt, plateaus and stops rising for hours during the cook. Many assume the stall is unavoidable, but there are ways to minimize or even avoid it. In this article, we will explore the causes of the stall and discuss techniques for overcoming it to get your meat cooked faster.
The stall that occurs when smoking meat is caused by the release of moisture from the meat itself. As the meat is cooked, the heat causes the muscle fibers to contract and expel moisture, which cools the meat and causes the internal temperature to plateau or “stall.” This process is known as the “evaporative cooling effect.” While the stall can be frustrating for those cooking the meat, it is actually a natural part of the cooking process and serves a purpose. The moisture released during the stall helps to keep the meat from drying out and maintains its tenderness and flavor. However, the stall can also cause the cooking time to be longer than expected, which is why many people try to minimize or avoid it.
Key Points
- The stall is a common challenge when smoking meat such as brisket or pork butt
- The stall occurs when the internal temperature of the meat slowly rises but then plateaus and “stalls” for several hours
- The stall is caused by the meat sweating, which cools the meat and causes the temperature to become stagnant
- Ways to deal with the stall include: wrapping the meat in foil or butcher paper, raising the temperature of the smoker once the meat stalls at around 150°F, cooking the meat at a higher temperature, leaving the meat alone and allowing it all the time it needs, or planning around the stall by allowing enough time for it to occur
How To Get Past The Stall and Speed Up The Cooking Process
| Method | Description | Pros | Cons |
|---|---|---|---|
| Wrap the meat | Cover the meat in foil or butcher paper to help speed up the cooking process and maintain moisture | Can help to get past the stall faster; helps to keep the meat moist | Can soften the bark (if smoking brisket); can make the meat taste less smoky |
| Raise the temperature | Increase the temperature of the smoker once the meat stalls at around 150°F | Can help to get past the stall faster | Risk of drying out the meat if the temperature is increased too much |
| Cook at a high temperature | Smoke the meat at a higher temperature, such as 275°F to 325°F | Can avoid the stall altogether | Risk of drying out the meat; requires close monitoring of the internal meat temperature |
| Just deal with it | Allow the meat to cook at its own pace and give it all the time it needs to reach the desired internal temperature | No risk of drying out the meat | Can be frustrating if you’re on a tight schedule |
| Plan for the stall | Allow enough time for the stall to occur and plan your cooking schedule accordingly | No risk of drying out the meat; allows for a more relaxed cooking experience | Requires longer overall cooking time |
The science behind the stall
The “stall” is a phenomenon that can occur when smoking meat. It happens when the internal temperature of the meat stops rising for a period of time, even though the cooking process is still ongoing. This can happen because the moisture and fat in the meat start to evaporate and create a barrier on the surface, which slows down the heat transfer from the smoker to the meat. The stall can last for several hours and is normal during the smoking process. It’s important to be patient and not to rush the cooking process during the stall, as the meat will continue to cook and the internal temperature will eventually start rising again.
- The stall is a phenomenon that occurs when the internal temperature of the meat stops rising for a period of time.
- It happens because the moisture and fat in the meat start to evaporate and create a barrier on the surface, which slows down the heat transfer.
- The stall can last for several hours and is normal during the smoking process.
- It’s important to be patient and not to rush the cooking process during the stall, as the meat will continue to cook and the internal temperature will eventually start rising again.
| The Stall | Explanation |
|---|---|
| What is the stall? | The stall is a phenomenon that occurs when the internal temperature of the meat stops rising for a period of time during the smoking process. |
| Why does the stall happen? | The stall happens because the moisture and fat in the meat start to evaporate and create a barrier on the surface, which slows down the heat transfer from the smoker to the meat. |
| How long does the stall last? | The length of the stall can vary, but it typically lasts for several hours. The exact duration will depend on factors such as the size and type of the meat, the temperature and humidity of the smoker, and the amount of fat and moisture in the meat. |
| What should you do during the stall? | It’s important to be patient and not to rush the cooking process during the stall. The meat will continue to cook and the internal temperature will eventually start rising again. |
| What happens after the stall? | Once the stall is over, the internal temperature of the meat will continue to rise until it reaches the desired final cooking temperature. |
A classic example of the stall when smoking meat
As an example, let’s consider the common experience of a stall when smoking a brisket. You have inserted a thermometer probe into the meat and set your smoker to 220°F, with the goal of cooking the brisket to an internal temperature of 203°F. In the first five hours of cooking, you observe the internal temperature of the meat steadily rising, passing 100°F, 120°F, and 140°F. It appears that dinner will be ready in a few hours at this rate. However, the temperature then plateaus at 150°F and remains there for 4 hours. After this extended period of stagnation, the temperature begins to rise again, eventually reaching 160°F, 180°F, and finally 203°F. This scenario illustrates the frustration that can be caused by the stall when smoking meat.
How long does the stall last?
The length of the stall when smoking meat can vary, but it typically lasts for several hours. The exact duration of the stall will depend on factors such as the size and type of the meat being smoked, the temperature and humidity of the smoker, and the amount of fat and moisture in the meat. During the stall, the internal temperature of the meat will stop rising and may even drop slightly. This is normal and is caused by the moisture and fat in the meat starting to evaporate and create a barrier on the surface, which slows down the heat transfer from the smoker to the meat. It’s important to be patient and not to rush the cooking process during the stall, as the meat will continue to cook and the internal temperature will eventually start rising again. Once the stall is over, the internal temperature of the meat will continue to rise until it reaches the desired final cooking temperature.
1. Wrap the meat in foil to push through the stall
One way to push through the stall is to wrap the meat in foil. This can help speed up the cooking process and keep the meat from drying out. Wrapping the meat in foil can also protect it from taking on too much smoke flavor, which can sometimes make the meat taste bitter. The only downside is that wrapping the meat can soften the bark (if you’re smoking brisket). The best time to wrap the meat in foil is once the bark is firm, which usually occurs after the meat reaches an internal temperature of 150°F or over.
- Wrapping the meat in foil can help push through the stall and speed up the cooking process
- A wrapped brisket will cook faster, shaving a few hours off the total cook time
- Wrapping the meat helps to maintain moisture and prevent the meat from drying out
- Wrapping the meat can protect it from taking on too much smoke flavor
- Wrapping the meat can soften the bark (if smoking brisket)
- The best time to wrap the meat in foil is once the bark is firm, typically after the meat reaches an internal temperature of 150°F or higher
2. Raise the temperature of the smoker when the meat stalls
Raising the temperature of the smoker is another method that can help you push through the stall when smoking meat. If you’re on a tight schedule and don’t have the time to wait for the stall to pass naturally, increasing the temperature of the smoker can help the internal temperature of the meat to rise more quickly. However, it’s important to be cautious when using this method, as increasing the temperature too much can result in the meat becoming dry. It’s generally recommended to only increase the temperature by a few degrees at a time, and to closely monitor the internal temperature of the meat to ensure that it doesn’t dry out.
Solution
- Raising the temperature of the smoker can help to push through the stall and speed up the cooking process
- If you’re on a tight schedule and don’t have the time to wait out the stall, increasing the temperature can be a good option
- Be careful not to increase the temperature too much, as this can cause the meat to dry out
- It’s generally recommended to only increase the temperature by a few degrees at a time and to closely monitor the internal temperature of the meat to ensure it doesn’t dry out
3. Cook at higher temperatures to avoid stalling
Cooking meat at a higher temperature is another way to avoid the stall altogether. While the traditional range for low-and-slow cooking is around 220°F, some pitmasters choose to smoke their meat at higher temperatures, such as between 275°F and 325°F. This can help to avoid the stall, as the higher heat will cause the internal temperature of the meat to rise more quickly. However, it’s important to be aware that cooking the meat at a higher temperature carries the risk of drying it out. It’s essential to closely monitor the internal temperature of the meat and take care not to overcook it. Additionally, there are other factors to consider when cooking at higher temperatures, such as the risk of flare-ups and the potential for the meat to become too smoky. It’s important to weigh the pros and cons before deciding if this method is right for you.
Solution
- Cooking meat at a higher temperature can help to avoid the stall altogether
- Traditional range for low-and-slow cooking is around 220°F, but some pitmasters choose to smoke their meat at higher temperatures, such as between 275°F and 325°F
- Higher heat will cause the internal temperature of the meat to rise more quickly, but carries the risk of drying out the meat
- It’s essential to closely monitor the internal temperature of the meat and take care not to overcook it
- Other factors to consider when cooking at higher temperatures include the risk of flare-ups and the potential for the meat to become too smoky
- It’s important to weigh the pros and cons before deciding if this method is right for you
4. Just be patient and deal with the stall
If you have the time and are willing to be patient, simply leaving the meat alone and allowing it to cook at its own pace can be an effective way to deal with the stall. The temperature will eventually rise, and as long as you plan around the stall and give the meat all the time it needs, you should be able to achieve the desired internal temperature. Using a good thermometer can also help to alleviate any concerns you may have, as it will allow you to accurately monitor the internal temperature of the meat and know exactly what’s going on inside. This method requires minimal effort on your part and carries no risk of drying out the meat, but it does require a longer overall cooking time.
Solution
- Allowing the meat to cook at its own pace can be an effective way to deal with the stall
- The temperature will eventually rise, as long as you give the meat all the time it needs
- Using a good thermometer can help you accurately monitor the internal temperature of the meat
- This method requires minimal effort on your part and carries no risk of drying out the meat, but does require a longer overall cooking time
- Patience is key when using this method to deal with the stall
5. Plan for the Stall
Planning ahead is the easiest and safest way to deal with the stall when smoking meat. It’s important to have a good understanding of how long the cooking process will take, and to allow yourself plenty of time to get the meat to the desired internal temperature. This will help to reduce stress and ensure that the meat is ready when you need it. It’s also a good idea to practice smoking meat a few times before attempting to cook for a crowd. Keeping a smoking journal and recording the times, temperatures, and weights of the meat can help you to become more familiar with the process and better equipped to deal with the stall. If you need to have the meat ready for dinner, starting the cooking process early in the morning can give you plenty of time to get through the stall and have the meat ready by dinnertime. Wrapping the finished meat in a towel and placing it in a cooler can help to keep it hot for several hours.
Solution
- Planning ahead is the easiest and safest way to deal with the stall when smoking meat
- Allow yourself plenty of time to get the meat to the desired internal temperature
- Reduce stress and ensure the meat is ready when you need it
- Practice smoking meat a few times before attempting to cook for a crowd
- Keep a smoking journal to track times, temperatures, and weights of the meat
- If you need the meat ready for dinner, start the cooking process early in the morning
- Wrapping the finished meat in a towel and placing it in a cooler can help to keep it hot for several hours
6. Cook overnight and sleep through the stall
Some people like to cook food overnight, or partly cook it overnight. If you do this, it’s best to wrap the meat in foil before going to bed, because the first few hours of cooking require some attention. Overnight cooking is easier with certain types of smokers, like pellet smokers or electric smokers, but charcoal smokers can be harder to predict. If you are going to smoke overnight, make sure your smoker is in a safe place where it won’t start a fire. It’s also important to keep your smoker clean, because if there is a grease fire while you’re asleep, you won’t be able to put it out.
Solution
- Many people cook food overnight, or partly cook it overnight.
- It’s best to wrap the meat in foil before going to bed.
- Overnight cooking is easier with certain types of smokers, like pellet smokers or electric smokers.
- Charcoal smokers can be harder to predict.
- Make sure your smoker is in a safe place where it won’t start a fire.
- Keep your smoker clean to prevent a grease fire while you’re asleep.
My Favorite Brisket Tools
Thanks for checking out this article. I hope you learned a few things. Here are some of my favorite tools I use when smoking brisket that may be useful to you. These are affiliate links, so if you decide to purchase any of these products, I’ll earn a commission. But in all honesty, these are the tools I recommend to my family and friends who are just starting out.
Meat Injector: Injecting meat is a great way to take your barbecue to the next level and help you make competition-style brisket. An injector is the only way you will be able to get flavor and moisture into the middle of the meat. The Beast Injector is a stainless steel injector that is sturdy and affordable. Check the latest price on Amazon here.
Brisket Marinade: The best injection solution on the market is the Butcher BBQ Brisket Injection. This marinade is used in competitions and is made by World Barbecue Champion pitmaster, Dave Bouska. You can find the marinade on Amazon here.
Butcher Paper: Wrapping brisket in butcher paper has become a huge trend in barbeque thanks to Aaron Franklin. Wrapping your brisket in paper will give you a nice brisket bark. However, you can’t just use any old paper, it has to be unwaxed, food grade paper. You can find it on Amazon here.
Brisket Rub: These days I make my own rub when possible, but I always have a few pre-made rubs for when I’m running low. Barbecue guru Malcom Reed produces Killer Hogs, one of the best brisket rubs I’ve found over the years. Another great rub is Slap Yo Daddy, made by brisket master and multiple World Barbecue Champion, Harry Soo.
Meat Thermometer: There are dozens of fancy thermometers on the market, but I still use my trusty TP20. For around $50, I have a high-quality meat thermometer with two probes, and can track the temperature of my smoker with one probe, and my meat with the other probe. The ThermoPro TP20 is an Amazon Best Seller because it’s the easiest thermometer to operate, is durable, highly accurate, and comes with pre-programmed meat settings.
Instant Read Thermometer: Arguably, the second most important tool you need is a fast and accurate instant-read thermometer. These tools play an important role in the latter stages of the cook when the meat needs regular checking in multiple areas. I use the ThermoPro TP19 because it can do everything a ThermaPen can do, but for a fraction of the cost. You can check out the TP19 on Amazon here.
Advanced Thermometer and Automatic Temperature Controller: Once you’re ready to take things seriously, the FireBoard 2 Drive is a six-channel Bluetooth/Wi-Fi thermometer that can monitor up to 6 pieces of meat, control and graph your cook sessions on your smartphone, and attaches to an an automatic blower that will convert your charcoal smoker to a set-and-forget. This is one of the most advanced meat thermometers on the market. You can check it out on the FireBoard website here.