What is the 'stall' in low-and-slow barbecue, and what is the 'Texas crutch' method to get past it?

Question

What is the 'stall' in low-and-slow barbecue? Understand this frustrating temperature plateau and the 'Texas crutch' method to get past it.

Answer 1

The 'stall' in low-and-slow barbecue is a period where the meat's internal temperature plateaus, often around 150-170°F, due to evaporative cooling. The 'Texas crutch' is wrapping the meat in foil or butcher paper to retain moisture and push through the stall.

Detailed Explanation:

During low-and-slow barbecue, as the meat cooks, moisture evaporates from its surface. This evaporation cools the meat, similar to how sweating cools your body. When the rate of evaporation equals the rate of cooking, the internal temperature stalls. This can last for several hours, significantly extending the cooking time. The stall is most pronounced in large cuts of meat like brisket and pork shoulder.The 'Texas crutch' involves wrapping the meat tightly in aluminum foil or butcher paper once it reaches the stall temperature (around 150-170°F). Wrapping the meat traps the moisture, preventing evaporative cooling and allowing the internal temperature to rise more steadily. This significantly reduces the overall cooking time. While foil creates a softer bark, butcher paper allows for a slightly firmer bark while still speeding up the cooking process. The meat is typically unwrapped during the final hour of cooking to firm up the bark.

Pro Tip:

Don't wrap too early! Allow the meat to develop a good bark before wrapping. Wrapping too early can result in a mushy exterior. Wait until the bark is set and firm before applying the Texas crutch.