Understanding the Stall: What It Is and How to Overcome It

This Tel-Tru temperature gauge may not help you through the stall, but it’s a great asset to have.

If you've ever smoked a big cut of meat and watched the internal temperature stop climbing for hours, you’ve experienced what pitmasters call “the stall.” It’s one of the most confusing and frustrating moments for beginners, but don’t worry. It’s completely normal, totally beatable, and a true rite of passage in your smoking journey.

In this guide, we’ll explain exactly what the stall is, why it happens, how to get through it, and whether or not you should even fight it at all.

What Is “The Stall”?

The stall is a phase during low and slow cooking—usually around 150–170°F internal temperature—where the meat’s temp seems to stop rising. Sometimes it even drops slightly.

It can last anywhere from 1 to 5 hours, depending on your smoker, weather, and the size of the meat. Intimidating, right? I know the first time I faced the stall, it was frustrating; however, I didn’t fully know what to expect, which is why I’m taking the time to talk about it here with you.

Why It Happens: A Natural Evaporation Process

Think of it like this: your meat is sweating.

As internal temperatures rise, moisture near the surface starts to evaporate. That evaporation cools the meat—just like sweat cools your skin. This cooling effect cancels out the heat being applied by your smoker, so the internal temperature plateaus. This isn’t a malfunction. It’s thermodynamics at work.

The most common cuts affected by the stall:

• Brisket

• Pork Shoulder / Pork Butt (My first stall)

• Beef Chuck Roast

These larger, tougher cuts contain more collagen and moisture, which means longer cook times—and a guaranteed stall if you’re doing it right. But that’s ok - it als0 means lots of flavor if you take your time and get through it.

How to Overcome the Stall

You’ve got two choices: wait it out or push through.

1. Ride It Out (The Traditional Method)

Many purists choose to let the stall run its course.

• Pros: You get a thicker bark and deeper smoke penetration.

• Cons: It adds several hours to your cook.

To do this:

• Keep your smoker steady around 225–250°F.

• Be patient. Don't crank the heat.

• Resist opening the lid too often—it lets out heat and smoke.

2. The Texas Crutch (Wrap and Power Through)

The Texas Crutch is a time-tested method where you wrap the meat tightly in foil or butcher paper once it hits the stall (usually around 160°F).

• This traps moisture and heat, reducing evaporative cooling and pushing the meat through the stall faster.

Foil vs. Butcher Paper:

• Foil: Traps more steam, breaks the stall faster, but can soften bark.

• Butcher Paper: Breathable, preserves bark better, but may take a bit longer to finish.

Once wrapped, return the meat to the smoker and continue until it reaches your desired internal temperature (usually 195–203°F for brisket or pork butt).

Consider this: If you really want your food ready, it’s getting late and you just cannot wait for it to reach it’s temperature, consider wrapping in butcher paper and putting it in the oven overnight. You can set the oven to 200°F and wake up to a good meal. The bark will already be in place and the food will be great. If you aren’t doing this professionally (thought some pros do this too), just dream about the food you’ll have in the morning.

Should You Crutch or Not?

Beginners often benefit from the Texas Crutch—it’s faster, more predictable, and reduces frustration on long cooks. Experienced pitmasters may opt to go unwrapped for a thicker bark and fuller smoke flavor, accepting the longer cook time as part of the process. Either way, you’re still smoking properly. It’s a stylistic choice, not a right-or-wrong decision.

Pro Tips for Surviving the Stall

• Use a good thermometer: Don’t rely on time—rely on internal temp.

• Have a plan: Know the stall is coming, and plan your cook accordingly.

• Don’t panic: The stall isn’t a problem. It’s part of the process.

• Keep your fire steady: Avoid chasing the temperature. Let the smoker do its job.

• Wrap only when ready: Wait until the bark is where you want it before wrapping, especially if using butcher paper.

Final Thoughts: Trust the Process

The first time you hit the stall, it can feel like something’s gone wrong. But once you understand it, you’ll see it as just another part of the low-and-slow ritual that makes BBQ so special.

Whether you choose to ride it out or wrap and push through, you’re learning the rhythm of smoking—and becoming a better pitmaster with every cook.

The stall isn’t your enemy. It’s your mentor. Embrace it. May your cooks be enjoyable and your meals delicious.