The Pork Butt Stall Explained
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If you have ever smoked a pork butt, you have probably experienced this:
The internal temperature rises steadily… then suddenly stops.
It may sit at the same number for hours.
That is the stall.
The good news is this: the stall is completely normal.
Understanding why it happens will prevent panic and help you handle it correctly.
If you are new to pork butt, start with my complete guide on how to smoke a pork butt from start to finish.
What Is the Pork Butt Stall?
The stall is a period during cooking when the internal temperature stops rising for an extended time.
It usually happens between:
150 and 170 degrees internal temperature.
Sometimes it lasts one hour. Sometimes it lasts several.
Why the Stall Happens
The stall is caused by evaporative cooling.
As pork butt cooks:
- Moisture rises to the surface
- That moisture evaporates
- Evaporation cools the meat
This cooling effect balances out the heat from your smoker, preventing the internal temperature from rising.
It is similar to how sweat cools your body.
Once enough surface moisture evaporates, the temperature begins rising again.
How Long Does the Stall Last?
It depends on:
- Cooking temperature
- Size of the pork butt
- Humidity
- Airflow inside the smoker
Lower temperatures like 225 often result in longer stalls.
Higher temperatures like 250 or 275 shorten the stall.
If you are unsure which cooking temperature to use, read my guide on the best temperature for smoking pork butt.
Should You Wrap Pork Butt During the Stall?
Wrapping is optional.
You have three main options:
Do Nothing
Let the stall happen naturally.
Pros:
- Better bark
- Stronger smoke flavor
Cons:
- Longer cook time
Wrap in Foil
Also known as the Texas crutch.
Pros:
- Shortens the stall
- Speeds up cooking
- Helps retain moisture
Cons:
- Softer bark
Wrap in Butcher Paper
Pros:
- Speeds up cooking
- Preserves bark better than foil
Cons:
- Slightly less moisture retention than foil
If you want a full comparison, read my guide on wrapping pork butt.
Can You Avoid the Stall?
You cannot completely prevent it, but you can reduce its impact by:
- Cooking at 250 instead of 225
- Wrapping once internal temperature reaches the mid 160s
- Maintaining steady smoker temperature
Avoid raising your smoker temperature dramatically just to force it through.
Pork butt is forgiving, but sudden swings can affect bark quality.
How Do You Know When the Stall Is Over?
The temperature will begin rising again.
Eventually it will climb toward your target finishing range of about 195 to 205 degrees.
Remember:
Tenderness matters more than a specific number.
If you are unsure how to test properly, read my guide on how to know when pork butt is done.
Final Thoughts
The stall is not a mistake. It is part of the process.
Do not panic. Do not crank the heat wildly. Do not assume something is wrong.
Stay steady.
Whether you wrap or wait, the key is cooking until the meat is probe tender.
Once it is done, proper resting is the next step.
Read my guide on how to rest a pork butt properly.
