The BBQ Stall is a point in time during the smoking process. When the cook temperature reaches the melting point of the components of the meat that make it tough and chewy. Extra energy is needed to break these components down and consequently the temperature “Stalls” and refuses to climb, often for hours. This process is why brisket and pulled pork can take 16 hours (or more) to prepare properly. But the result of the conversion of these tough components as they melt is what gives barbeque that magical melt in your mouth characteristic we love. It’s the principle behind the low and slow cooking concept that you’re probably familiar with. As a trained scientist, the chemistry behind the stall fascinated me…. And it’s what brought me to love cooking barbeque.
