In this post, I will explain why and when the stall happens as well as how to push past it, using either the \u201cTexas crutch\u201d or higher cooking temperatures. Let’s get grilling!<\/p>\n\n\n The stall occurs <\/a>because of a process known as evaporative cooling. As the meat cooks, it begins to “sweat” – release liquid. These juices cool the surface of the pork, causing the surface temperature to drop in temperature. The interior temperature of the meat stops climbing and can drop a few degrees sometimes. Fear not! Keep reading for solutions to the stall.<\/p>\n\n\n\n The stall can be frustrating to experience, particularly if you\u2019re new to \u2018que, and didn\u2019t know your temperature readings were going to flatline. It can take hours (up to 6) before the internal temp eventually begins to rise again. <\/p>\n\n\n\n So, the main issue with the stall is that it can add many hours to your overall cooking time.<\/p>\n\n\n\n By the way, it\u2019s not just pork butt that\u2019s prone to stalling. Other large cuts of meat, like pork shoulder and beef brisket, are known to hit a stall.<\/p>\n\n\n\n Some pitmasters will argue that the stall happens due to protein denaturing during the fat-rendering process. Others claim that collagen in the meat binds with water to form gelatin, which causes the stall. If a fellow pitmaster goes off about collagen or protein denaturing, please set them straight (politely)! The stall happens because of evaporative cooling. Full stop. <\/p>\n\n\n\n So, if you do want to overcome the pork butt stall, you have to address the evaporative cooling issue.<\/p>\n\n\n The stall typically takes place around 160\u00b0F, although it can happen <\/a>at any temperature between 150\u00b0F and 170\u00b0F.<\/p>\n\n\n\n For a 10-pound Boston butt cooked at 250\u00b0F, expect evaporative cooling to begin at around 5 hours into the cooking process. There are many variables, though, that impact how long it takes before the stall begins. (I\u2019ll dive into every factor in a bit.)<\/p>\n\n\n\n One variable is the size and weight of the pork shoulder. Bigger cuts will take longer to reach stall temperatures. The cooking temperature of the grill or smoker comes into play here as well. If you smoke pork butt at temperatures over 300\u00b0F (I usually don\u2019t), you may experience no stall at all.<\/p>\n\n\n\n If the meat’s internal temperature hasn’t risen in half an hour or so, and you\u2019re in the 150\u00b0F to 170\u00b0F zone, you can assume that the stall has set in.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n Or I\u2019m asked this as a rephrased, \u201cHow long does pork butt stall at 160\u00b0F?\u201d<\/p>\n\n\n\n There are a ton of factors, which I\u2019ll discuss, but the stall usually lasts anywhere from 2-6 hours with pork butt. <\/p>\n\n\n\n Pork butt has quite a bit of marbling and fat on it. This all contributes to moisture in the meat. Thus, the evaporation process can take quite a while, causing a longer stall.<\/p>\n\n\n\n It is possible for the stall to last as long as 6 hours. If you\u2019ve hit the stall and you want to push past it, I\u2019ve got some tips and tricks to speed things up.<\/p>\n\n\n\n Here are some elements that can impact the rate at which the stall sets in:<\/p>\n\n\n\n As you can imagine, the size of the meat matters a great deal. Large cuts take longer to cook, which means they take longer to reach the stall. Smaller cuts of meat tend to be stuck at stall temperatures for a shorter time.<\/p>\n\n\n\n Humidity is a huge factor that impacts the stall. Higher humidity means more moisture in the air, and therefore less evaporative cooling. High humidity means a shorter stall, while low humidity means a longer one.<\/p>\n\n\n\n How air flows through your cooker also plays into stall length. The greater the airflow, the shorter the stall.<\/p>\n\n\n\n The kind of smoker that you are using can matter as well. For instance, electric smokers are tightly sealed and smoke the meat in a humid environment. Smoke a pork butt in an electric smoker, and you may not even experience a stall.<\/p>\n\n\n\n Pellet smokers are all the rage these days because they\u2019re set it and forget it. While they don\u2019t crank out as much smokey flavor as a bullet smoker or offset smoker, they have an advantage – a fan. That fan convection cooks things, pushing air past what’s getting cooked, and shortens the stall.<\/p>\n\n\n The good news for you is that pitmasters before you have already brainstormed this idea and come up with a solution: the Texas Crutch.<\/p>\n\n\n\n Once the meat’s internal temperature stops climbing, the meat is wrapped tightly in foil or butcher paper. This creates an environment in which the moisture is trapped. It cannot evaporate and cool the meat. So, the meat passes the stall, and the temperature resumes climbing. Using the Texas crutch can cut hours off of your cook.<\/p>\n\n\n\n The meat is unwrapped when it is cooked all the way through, and after it\u2019s given a chance to rest.<\/p>\n\n\n\n Another benefit to this method is that it adds extra moisture to the meat. This results in a juicier and more tender pork texture.<\/p>\n\n\n\n An increasing number of people are using butcher paper – sometimes referred to as peach paper – instead of aluminum foil.<\/p>\n\n\n\n Traditionally, aluminum foil has been the go-to option when wrapping meat. The problem with foil, though, is that it creates an impermeable layer around the pork butt. Moisture is locked inside the foil during the smoke. While this helps to keep the meat moist, it has the unfortunate side effect of reducing the level of crispiness in the bark. The bark can end up soft due to the extra moisture.<\/p>\n\n\n\n Butcher paper is far more breathable. So it will help push past the pork butt stall while trapping less moisture. This results in a crispier and crunchier bark. If you like firm bark (like me), reach for butcher paper.<\/p>\n\n\n\n Another way to beat the stall is to increase your cooking temperature. If your smoker or oven is set to 300\u00b0F or higher, your pork butt will not stall in temperature; evaporative cooling doesn\u2019t happen at these higher temps.<\/p>\n\n\n\n The problem with higher cooking temperatures is that tough cuts of meat, like pork shoulder, are best cooked in slow and low temperatures. You risk making dry, tough pulled pork if you bump the temperature past 300\u00b0F.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n![\"Pork](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/02\/Pork-Butt-Stall.jpg\")
<\/figure>\n\n\nWhat Causes the Stall?<\/h2>\n\n\n\n
![\"Dinner](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/02\/Dinner-plate-with-potatoes-and-smoked-Pork-Butt-1200x800.jpg\")
<\/figure><\/div>\n\n\nWhat Temp Does Pork Butt Stall?<\/h2>\n\n\n\n
How Long Until the Stall Sets in?<\/h2>\n\n\n\n
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How Long Does the Stall Last for Pork?<\/h2>\n\n\n\n
Factors That Affect the Stall<\/h2>\n\n\n\n
The Cut of Meat<\/h3>\n\n\n\n
Humidity<\/h3>\n\n\n\n
Airflow<\/h3>\n\n\n\n
The Type of Smoker<\/h3>\n\n\n\n
![\"sliced](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/02\/sliced-pork-butt-with-vegetables-1200x800.jpg\")
<\/figure><\/div>\n\n\nHow Can You Beat the Stall?<\/h2>\n\n\n\n
The Best Wrapping for Pork Butt<\/h3>\n\n\n\n
Crank the Temperature<\/h3>\n\n\n\n
![\"marinated](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/02\/marinated-pork-butt-on-a-bbq-grill-1200x800.jpg\")
<\/figure><\/div>\n\n\n