The Stall?

[Dan Crafton]

Is there a set temp that the meat will hit "the stall" when smoking? Also is the temp the same for brisket as it is a pork shoulder butt?


Thanks,
Dan

 

[Bill Spearman]

No to both.....

 

[MKEvenson]

Dan, the stall in my experience happens around 160F +-. It has been my experience that you can BLAST thru the stall if you cook HH. Several of us foil at the stall.
I would have to check my notes but I bet pork and beef act about the same.

Mark

 

[Alan F]

There isn't a set temp for when meat stalls but it usually is around 160 for both pork and beef.

 

[Dwain Pannell]

I'm with Bill. I have experienced that the stall happens at lower food temps and lasts longer when cooking at lower pit temps than it does when cooking at higher pit temps.

This can happen anywhere between 150* and 180*. If cooking at 300* it may not happen at all. This would agree with Mark's blasting thru it at higher pit temps.

I recommend this article: http://amazingribs.com/tips_and_technique/the_stall.html

 

[Steve_M]

A very good read on "The Stall"

http://www.amazingribs.com/tips_and_technique/the_stall.html

 

[Dave Alvarado]

Yeah, that Amazing Ribs link explains it. It's evaporative cooling, which means that pit temp affects at what meat temp you stall (or if you do at all), and removing the ability for the moisture to evaporate and cool the meat by foiling gets rid of the stall.

Spritzing your meat prolongs the stall too. I'm pretty sure that's why some people cook spares in 5 hours instead of the 4 it consistently takes me--I don't spritz my meats.