Jan 12 • Pig
How to Win the War Against "The Stall"
It’s 2:00 PM. You’ve been smoking that pork shoulder for 6 hours. The internal temp hit 165°F, and then... nothing. For three hours, the needle hasn't budged.
Welcome to The Stall. Most beginners panic here. They think their fire is dying, so they dump in more charcoal, spike the heat to 300°F, and end up with a dry, tough mess.
The Science: The Stall isn't about fat melting or the meat "resting" mid-cook. It’s Evaporative Cooling. Your meat is essentially "sweating." The moisture evaporating off the surface cools the meat just as fast as the smoker heats it.
How a Pro Pitmaster handles it:
1️⃣ The "Patience" Play: If you have time and want the crunchiest bark possible, do nothing. Ride it out. Once the surface moisture evaporates, the temp will start climbing again. (Warning: This can add 2-4 hours to your cook!)
2️⃣ The "Texas Crutch" (Foil): Wrap that shoulder tightly in heavy-duty foil with a splash of apple cider. This traps the steam, kills the evaporation, and powers you through the stall in minutes.
- Downside: It softens your bark.
3️⃣ The "Butcher Paper" Middle Ground: This is the $1,000 secret. Peach butcher paper is breathable. It traps enough heat to beat the stall but lets enough steam escape to keep your bark from turning into mush.
The Golden Rule: Never, ever pull your meat during the stall. If you pull it at 165°F because you’re frustrated, you’re eating "pot roast." Hold the line until 203°F when the collagen finally turns into jelly.
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How to Win the War Against "The Stall"
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Award-winning pitmaster teaching BBQ, craft beer & whiskey-making. Join He-Billy Hicks' community of makers. Level up your craft. As seen on tv
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