The BBQ "stall" explained

Steven P · Post by **Steven P** » Mon Jul 29, 2013 9:14 am

http://www.genuineideas.com/ArticlesIndex/stallbbq.html

Turns out it's evaporative cooling causing the stall in larger pieces of meat.

Post by **JimPotts** » Mon Jul 29, 2013 9:28 pm

Yep, I've seen a few other studies that did the same thing. That's why the "Texas crutch" works. (Wrapping a brisket tightly will effectively raise the pressure, so the evaporation happens at a higher temperature.)

Personally, I just learned to ignore it and wait 'til it's done. No crutch for me.

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Post by **JimPotts** » Mon Jul 29, 2013 9:29 pm

Though thinking about it, I don't see that the physics works for raising the pressure (with a foil wrap, that is). Probably something else going on with "the crutch."

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tony b · Post by **tony b** » Sun Aug 04, 2013 4:53 pm

While not raising the absolute pressure, you are probably affecting the absolute humidity inside the foil pouch. Basically, it gets to be a saturated atmosphere inside the pouch, so you end up killing off any evaporative cooling and just end up steaming the meat. Hence, no stall.

Steven P · Post by **Steven P** » Sun Aug 04, 2013 4:57 pm

I agree. Elimination of the evaporation kicks the stall in the pants.

kjball · Post by **kjball** » Mon Aug 05, 2013 7:00 am

It's all about the vapor pressure. That's why sweating isn't as efficient when it's humid out.

brownbeard · Post by **brownbeard** » Mon Aug 05, 2013 7:55 am

I only wrap when there is a time issue.