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Jul 31, 2019 · The barbecue stall is what happens after you place a large piece of meat, like brisket, on the smoker and after two to three hours the temperature of the meat hits about 150°F and stops rising. The stall can last for up to six hours before the temperature starts rising again.
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.”
Mar 19, 2020 · The brisket stall is a phenomenon that happens while your brisket is cooking on the smoker. Briskets typically cook for 10-12 hours, with the ambient temperature of the smoker at 225°F. Your brisket is ready to come off of the smoker once it reaches an internal temperature of 203°F.
Jan 10, 2024 · As if it wasn’t hard enough waiting hours for meat to smoke, you have to deal with the cruel phenomenon known variously as “the zone,” “the plateau,” and, most famously, “the stall.” So what is it? It’s exactly what it sounds like.
Feb 8, 2021 · The BBQ stall is a problem familiar to every pitmaster. Knowing how to overcome it is the key to perfect smoked pork butt and beef brisket. Find out what causes the BBQ stall and how to beat it with our barbecue smoking guide.
Oct 11, 2023 · The stall refers to a period during the cooking process where the internal temperature of the meat plateaus, causing the meat to seemingly stop cooking. This stall can be frustrating and confusing, but understanding its causes and significance can help you navigate through it successfully.
Nov 2, 2020 · The stall is a BBQ phenomenon where a large cut of meat (usually brisket or pork shoulder) stops rising in temperature after the first 2 to 3 hours of cooking. In some cases, the temperature even drops a few degrees.
Aug 24, 2014 · The barbecue stall is a simple consequence of evaporative cooling by the meat’s own moisture slowly released over hours from within its pores and cells. As the temperature of cold meat rises, the evaporation rate increases until the cooling effect balances the heat input.
The brisket stall is a common occurrence when cooking a brisket using the low-and-slow method. The stall happens when the meat sweats and cools through evaporative cooling, usually starting at an internal temperature between 160-170°F.
Jan 18, 2024 · Stuck at 150°F? Master the brisket stall - the mysterious plateau in low-and-slow smoking. Discover the science behind it and find out our best strategies to overcome it: From wrapping to water pans. Smoke perfect, tender brisket every time!
