Many new smoker cooks panic when the internal temperature of their brisket or pork shoulder stops rising for hours. This plateau, called the stall, is normal. Understanding it helps you plan cooks and decide whether to wait it out or wrap.
This guide explains the stall in general terms. Timing varies with meat, cooker and conditions.
What Is the Stall?
During long, low cooks, large cuts often reach a point where internal temperature stops rising or even drops slightly for a long time. Many cooks notice it somewhere around the middle of the cook, often in the 150s to 170s degrees Fahrenheit, though it varies.
Why It Happens
The most widely accepted explanation is evaporative cooling. As meat heats, moisture moves to the surface and evaporates, cooling the meat much like sweat cools skin. When evaporative cooling balances incoming heat, temperature stalls. Once enough surface moisture is gone, temperature climbs again.
How Long It Lasts
The stall can last a short time or several hours, depending on meat size, smoker temperature, humidity and airflow.
Options for Dealing with the Stall
Wait It Out
Leaving meat unwrapped preserves bark. It takes patience.
Wrap (The Texas Crutch)
Wrapping in foil or butcher paper reduces evaporation, helping temperature rise sooner.
- Foil: Speeds cooking most; softens bark
- Butcher paper: Allows some moisture escape; preserves more bark
Raise Cooker Temperature
Some cooks increase smoker temperature to push through faster.
Combine Approaches
Wrap and raise temperature for faster results.
When to Wrap
Many cooks wrap after bark has set and color looks right, often once the stall begins.
Planning Around the Stall
- Start early
- Plan a long rest
- Do not promise an exact serving time
- Hold finished meat in a cooler or low oven
Is the Stall Bad?
No. The stall is part of the process. Collagen continues breaking down during long cooks.
Monitoring
Use a leave-in probe to track progress without opening the lid. See the meat thermometer guide.
Questions to Ask
- When do I need to serve?
- Do I prefer bark or speed?
- Do I have butcher paper or foil?
Common Mistakes
- Cranking heat excessively in panic
- Opening the lid repeatedly
- Pulling meat during the stall
- Not planning time
A Note on Bark
Bark forms as the surface dries, rub caramelizes and smoke deposits. Wrapping too early can leave bark soft because surface moisture is trapped. Many cooks wait until the bark has firmed and the color is deep before wrapping. If you prefer softer, more tender surfaces, earlier wrapping may suit you.
Comparison Table
| Approach | Time | Bark | Effort |
|---|---|---|---|
| Wait it out | Longest | Firm | Low |
| Butcher paper | Shorter | Good | Moderate |
| Foil | Shortest | Softer | Moderate |
| Raise temperature | Shorter | Firm | Low |
A Note on Holding
Holding finished meat wrapped in a cooler with towels or in a low oven gives you flexibility. If the stall makes your cook run long, you have buffer time. If the cook finishes early, the hold keeps meat warm. Follow food safety guidance so hot food stays hot.
Starting Small
Try a pork shoulder before a brisket. It stalls too, but pork is generally more forgiving.
A Note on Smoker Temperature
Smoker temperature affects how long the stall lasts. At lower cooker temperatures, the stall tends to last longer because the meat receives heat more slowly relative to evaporative cooling. At higher cooker temperatures, many cooks find the stall shorter. Choose the temperature that suits your schedule and the texture you want.
A Note on Humidity
Some cooks add a water pan to the smoker to add humidity. Higher humidity can reduce evaporation from the meat surface. Results vary with cooker design, so keep notes on how your smoker behaves with and without a water pan.
Final Pre-Cook Check
- Early start time planned
- Wrapping material on hand
- Leave-in thermometer set
- Cooler and towels ready for holding
- Extra fuel available
Questions to Ask After Cooking
- When did the stall start and end?
- Did I wrap, and when?
- How was the bark?
- What would I change next time?
A Note on Ribs and Poultry
Smaller cuts such as ribs may stall briefly or barely at all, because they are thinner and finish sooner. Poultry is usually cooked to safe internal temperatures well before a long stall becomes an issue. The stall is most noticeable with large, fatty cuts such as brisket and pork shoulder.
A Note on Resting After the Stall
Once you push through the stall and reach tenderness, the rest is just as important. Resting allows juices to redistribute and makes slicing or pulling easier. A long hold in a cooler can also further tenderize the meat.
A Note on Patience
Every cook stalls differently. Trust your thermometer and the feel of the probe rather than the clock. With experience, the stall becomes a predictable part of your plan.
Myths About the Stall
Some cooks believe the stall means something has gone wrong. It usually has not. Fat rendering and collagen breaking down continue during the stall.
A Note on Cook Logs
Recording when the stall began, how long it lasted and what you did helps you plan future cooks with more confidence.
Frequently Asked Questions
What is the stall?
A plateau in internal temperature during long cooks.
What causes it?
Evaporative cooling, according to the widely accepted explanation.
How long does it last?
It varies.
Should I wrap?
Wrapping speeds cooking; skipping it preserves bark.
Does the stall happen with ribs?
Sometimes, though it is often less pronounced.
The Bottom Line
The stall is normal. Wait it out for bark or wrap for speed, plan extra time and use a thermometer. See how to smoke a brisket and the smoked pulled pork guide.
Editorial note: Brisketry is independent and reader-supported. This guide is based on research into manufacturer documentation, published specifications and widely accepted best practices; we have not been paid to mention any product. If we add affiliate links in the future, they will be clearly disclosed per our Affiliate Disclosure.
