The Stall

The stall is one of the most frustrating experiences for new smokers. You're cooking along, the internal temp is climbing steadily, and then somewhere around 150-170°F it just... stops. For hours. The temperature won't budge. Your smoker is running fine. The meat looks fine. But the thermometer refuses to move.

What's Happening: As the meat heats up, moisture migrates to the surface and evaporates. This evaporation absorbs heat energy — the exact same process that makes sweating cool your body. At a certain point, the rate of heat loss from evaporation equals the rate of heat input from the smoker. The temperature plateaus until enough surface moisture has evaporated to tip the balance back in favor of heating.

How Long Does It Last? Typically 2-4 hours, sometimes longer. The stall can be especially long in humid environments or with very moist meat. Some briskets barely stall at all; others seem to sit at 160°F forever.

How to Handle It: - Wait it out: The old-school approach. Maintain your fire and be patient. The stall always breaks eventually. This gives you more bark development. - Wrap it (Texas Crutch): Wrapping in foil or butcher paper at 165°F stops the evaporation and pushes through the stall in 1-2 hours instead of 3-4. - Cook hotter: Running your smoker at 275-300°F can shorten or minimize the stall because the heat input overwhelms the evaporative cooling.

Don't panic. The stall is normal. Every piece of meat does it. It doesn't mean anything is wrong with your cook.