The Stall. Advice please.
- Thread starter TonyUK
- Start date
Mike Martin
TVWBB Member
I'm pretty new here but I'll take a shot at this.
If you are smoking a big piece of meat like a shoulder or a brisket I don't think it's a matter of if it will stall, just when an how long. As I understand it there are 3 options.
1) Leave it alone and wait. That's what I have always done.
2) Foil it and crank the heat up to 275 to help it through quicker.
3) Foil it while adding some liquid like apple juice, and put it in the oven at 325.
My preference is to leave plenty of time for the cook and wrap it and put it in a cooler if it's done too early.
If you are smoking a big piece of meat like a shoulder or a brisket I don't think it's a matter of if it will stall, just when an how long. As I understand it there are 3 options.
1) Leave it alone and wait. That's what I have always done.
2) Foil it and crank the heat up to 275 to help it through quicker.
3) Foil it while adding some liquid like apple juice, and put it in the oven at 325.
My preference is to leave plenty of time for the cook and wrap it and put it in a cooler if it's done too early.
Dwain Pannell
TVWBB Hall of Fame
I agree w/ Mike's three choices. The food will take a very predictable curve (below) by climbing rapidly to the stall, leveling off, then slowly rising to finish temp. In either case don't panic and let it happen. Have fun. Relax. It's just cooking.
Though I did not do a scientific experiment, I've found the higher the cooking temp the higher temp the stall occurs and the shorter period of time it lasts. The lower the cooking temp the lower temp the stall occurs and the longer it lasts.
So... I have all but abandoned cooking at 225*F (the traditional low n slow temp) and doing overnighters. I've been there done that but can cook a butt and brisket during daylight hours so I do. Besides, I rarely cook an entire butt anymore. I cut a "Money Muscle" Roast off the bone and then use the trimmings around the bone for sausages of various types.
Though I did not do a scientific experiment, I've found the higher the cooking temp the higher temp the stall occurs and the shorter period of time it lasts. The lower the cooking temp the lower temp the stall occurs and the longer it lasts.
So... I have all but abandoned cooking at 225*F (the traditional low n slow temp) and doing overnighters. I've been there done that but can cook a butt and brisket during daylight hours so I do. Besides, I rarely cook an entire butt anymore. I cut a "Money Muscle" Roast off the bone and then use the trimmings around the bone for sausages of various types.
Last edited:
Rich Dahl
R.I.P. 7/21/2024
Think Mike hit the main three and agree with Dwain on the overnight gig, I'm done with that. I cook most everything in the 250-260 range during my waking hours and enjoy it much more. At the higher temps you get through the stall quicker and if you leave enough time for your cook it's all good.
TonyUK
TVWBB Guru
Thanks Mike, Dwain & Rich.
Yep, I've stalled at 155* 5 hrs in!! (Shoulda kept quiet).
It was nice and steady up to about 125*, then slowed up.
I have a 6lb-er rolled pork shoulder in. Gonna let it ride till 160*, foil it, then hopefully get it up to 190*.
I've foiled the pan, no water. I'm sitting steady at 230*.
Again, thanks for your time/advice guys.
Tony.
Yep, I've stalled at 155* 5 hrs in!! (Shoulda kept quiet).
It was nice and steady up to about 125*, then slowed up.
I have a 6lb-er rolled pork shoulder in. Gonna let it ride till 160*, foil it, then hopefully get it up to 190*.
I've foiled the pan, no water. I'm sitting steady at 230*.
Again, thanks for your time/advice guys.
Tony.
Dwain Pannell
TVWBB Hall of Fame
Thanks Mike, Dwain & Rich.
Yep, I've stalled at 155* 5 hrs in!! (Shoulda kept quiet).
It was nice and steady up to about 125*, then slowed up.
I have a 6lb-er rolled pork shoulder in. Gonna let it ride till 160*, foil it, then hopefully get it up to 190*.
I've foiled the pan, no water. I'm sitting steady at 230*.
Again, thanks for your time/advice guys.
Tony.
You know Tony, without photos, they say it never happened. LOL
Most of all have patience. Give it the time it needs to cook without watching, mopping, spritzing, etc too much.
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Bob Sample
TVWBB Diamond Member
Don't use a meat temperature probe and you'll never even know the stall happened.
Todd Phillips
TVWBB Pro
The stall is the stall. Just foil it and add your marinade around the 165 mark. I always bump it up to around 275. Some stalls will move a lot slower then others. Just depends on the ph,fat content,and connective tissue. Just leave it alone and let it do it's thing