What to do when your meat's temperature has stalled.
Have you ever been cooking a large piece of meat (usually brisket or pork shoulder), and the temperature suddenly stalls around the 2-3 hour mark? This is what is known as a meat stall.
A meat stall is a BBQ phenomenon where a large cut of meat stops rising in temperature after the first 2-3 hours of cooking. In some cases, the temperature even drops a few degrees.
Home chefs may worry when this happens, especially if they’re new to smoking low 'n' slow, but don't fret! Meat stalls are normal for larger cuts of meat, especially when they're fattier like brisket. Be patient and know that as long as the grill's temperature is higher than the meat's temperature, the meat will eventually get to your desired temperature.