Why Your Brisket Temp Keeps Stalling (and What to Do About It)
Every pitmaster hits it: your brisket climbs to 160°F and just... stops. Hours tick by, your thermometer won’t budge, and panic sets in. That’s the stall — and it’s not your smoker’s fault. Learn what causes the stall, how long it lasts, and the best methods to beat it without drying out your BBQ.
What Is the Stall?
The stall is the point during low-and-slow smoking when the internal temperature of your meat stops rising — sometimes for hours. Most pitmasters encounter it around 150–165°F, especially when cooking large cuts like brisket, pork shoulder, or beef ribs.
It’s not your thermometer. It’s not bad wood. It’s physics — and understanding it separates confident cooks from frustrated first-timers.
Why the Stall Happens
The stall happens because of evaporative cooling — the same principle that cools you when you sweat. As moisture evaporates from the surface of the meat, it absorbs heat energy, balancing the internal temperature and slowing the rise.
In essence, your smoker becomes a low-temperature dehydrator until surface moisture drops enough to let the temperature climb again.
- Evaporation: Moisture leaving the meat cools the surface and fights the heat of your pit.
- Collagen breakdown: Connective tissue melts slowly, requiring sustained low heat and time.
- Airflow: Too much ventilation can extend the stall by increasing evaporation rate.
That’s why controlling airflow, pit temperature, and cook environment — often with a precise thermometers— can shorten the stall and stabilize your cook.
Common Stall Temperatures by Meat
Different cuts stall at slightly different temperatures, but the principle is always the same: evaporation temporarily wins over heat.
| Meat | Typical Stall Range (°F) | Duration | Notes |
|---|---|---|---|
| Beef Brisket | 155–165 | 2–6 hours | Can stall twice; wrapping helps push through faster. |
| Pork Butt / Shoulder | 150–165 | 1.5–4 hours | High moisture content prolongs the stall. |
| Beef Ribs | 160–170 | 1–3 hours | Often shorter; thicker ribs retain more heat. |
| Whole Turkey | 145–155 | 30–60 minutes | Minor stall due to evaporative moisture from the surface and cavity. |
How Long Does the Stall Last?
The stall can last anywhere from 1 to 6 hours depending on humidity, airflow, meat size, and smoker temperature. Briskets and pork butts are notorious for long stalls because of their fat and moisture content.
Low pit temps and heavy airflow stretch the stall; higher humidity and steady heat help shorten it. If you’re running a gravity-fed smoker or Kamado-Style Charcoal grill, a FireBoard controller and fan, can automatically maintain consistent conditions and help your cook progress smoothly without constant vent chasing.
How to Beat the Stall
You don’t have to panic when the temperature stalls — you just need a plan. Here are the most common ways pitmasters push through without drying out the meat.
- Wrap your meat: Use butcher paper or foil once the internal temp hits 160–165°F.
- Increase pit temp: Raise the smoker to 275–300°F to help power through the stall.
- Limit lid openings: Every time you peek, heat and moisture escape.
- Use a water pan: Moderate humidity helps balance evaporation.
- Monitor both pit and meat temps: Reliable probes ensure accuracy. A dual-probe or multi-probe setup from your favorite BBQ thermometer collection makes it easy.
When you wrap, the trapped steam prevents further evaporation, effectively ending the stall while preserving bark and moisture. A quality roll of pink butcher paper gives you the classic Texas-style crutch — fast stall recovery with a still-textured bark.
When you’re handling hot wrapped briskets or pork butts, slip on heat-resistant barbecue gloves so you can move, rotate, and probe safely without burning your hands.
Wrap vs No-Wrap Method
Wrapping — often called the Texas Crutch — is the easiest way to beat the stall. But not everyone uses it the same way, and each method has trade-offs.
| Method | Advantages | Disadvantages |
|---|---|---|
| Foil Wrap | Fastest stall recovery; maximum moisture retention. | Softer bark; can slightly steam the exterior. |
| Butcher Paper Wrap | Balances speed and bark texture; allows some airflow; more traditional. | Longer stall than foil; requires a tight wrap. |
| No Wrap | Best bark; pure smoke penetration; old-school feel. | Longest stall duration; higher risk of dryness if not managed carefully. |
If you want to balance bark and moisture, wrapping with premium butcher paper is the go-to move. If you’re in a hurry for a competition timeline or a tight dinner schedule, foil will push you through the stall the fastest — just be prepared for a slightly softer bark.
Pit Temperature & Controller Tips
Controlling your smoker’s environment is the best way to reduce stall times and maintain consistency. Wind, cold weather, and fuel fluctuations can all extend the stall unnecessarily.
- Stabilize pit temp: A FireBoard digital controller with a fan can automate airflow and hold your pit rock-steady. Designed for gravity-fed smokers and kamado-style charcoal grills.
- Use an insulated blanket in cold weather: If you’re running a Green Mountain pellet grill, an insulated blanket helps keep heat in and fuel usage down.
- Watch your airflow: Too much oxygen can dry out the surface and extend the stall; too little can cause smoldering white smoke and bitter flavor.
- Burn clean fuel: Consistent fuel and smoke quality matter. Pair your technique with premium wood for smoking meat so you’re not fighting dirty smoke on top of the stall.
Stable pit temperature = predictable stall time = juicier results.
FAQs
What temperature does the stall usually happen?
Most meats stall between 150°F and 165°F as surface moisture evaporates faster than heat can push the internal temperature up. Large cuts like brisket may even experience a second stall closer to 180°F.
Should I wrap my brisket during the stall?
Yes, in most cases. Wrapping at 160–165°F with foil or pink butcher paper helps push through the stall faster while keeping moisture locked in and protecting the bark.
Can I skip wrapping and just wait it out?
You can, and many traditionalists do. Just expect the stall to last longer. Keep a consistent pit temp, avoid opening the lid, and watch internal temps carefully with a reliable meat thermometer.
Why does my stall last so long?
Extended stalls usually come from unstable pit temps, excessive airflow, or very large cuts with high moisture. Smart wrapping, shortens the stall significantly.
Does the stall happen on all meats?
No. It mostly affects large, moist cuts like brisket, pork butt, and ribs. Poultry and fish can experience minor plateaus, but they’re usually shorter and less dramatic.
Conclusion
The stall might be the most frustrating part of BBQ — but it’s also one of the most predictable once you understand what’s happening. Evaporative cooling, airflow, and collagen breakdown all play a role in that long plateau between 150°F and 165°F.
By monitoring internal temperatures with dependable BBQ thermometers, stabilizing your gravity-fed smoker with a FireBoard controller, wrapping at the right time with quality butcher paper, and handling your meat safely with heat-resistant gloves, you can power through every stall with confidence.
Instead of dreading the stall, plan for it. Build it into your timeline, control what you can, and let low-and-slow science do the rest. The payoff is tender, juicy BBQ that hits the table right on schedule — and tastes like it came from a seasoned pitmaster.
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