How to Get Past “The Stall” When Smoking Pork Shoulder?

If you’ve ever spent hours lovingly tending to a pork shoulder in your smoker, only to find the internal temperature stubbornly stuck for hours, you’ve experienced what pitmasters call “the stall.” It’s one of the most puzzling and frustrating parts of smoking meat—especially large, fatty cuts like pork shoulder.

But don’t worry: the stall is a completely natural part of the process, and there are smart, reliable ways to overcome it without sacrificing flavor, texture, or tenderness.

In this comprehensive guide, we’ll break down:

• What the stall is and why it happens

• When to expect it during the cook

• How to get past it using different techniques

• Whether you should wait it out or wrap the meat

• Common mistakes to avoid

• Tips for maintaining juiciness and bark

What Is “The Stall”?

The stall refers to the period during low-and-slow smoking when the internal temperature of the meat plateaus—usually around 150°F to 170°F (65°C to 77°C)—and refuses to rise for what feels like an eternity. It can last anywhere from 1 to 5 hours, depending on the size of the meat and your cooking environment.

🔬 The Science Behind It:

The stall occurs due to evaporative cooling. As the pork shoulder cooks, moisture on the surface begins to evaporate, effectively cooling the meat—much like how sweating cools your body. This evaporation offsets the heat energy being applied, keeping the internal temperature steady despite your efforts.

When Does the Stall Happen?

In most pork shoulder smokes, the stall begins after a few hours of steady cooking, typically when the internal temperature reaches:

• 150°F (65°C) and can last until about 170°F (77°C)

Typical Pork Shoulder Temp Timeline:

Understanding this timeline helps you plan your cook and avoid panic when the thermometer “stops.”

How to Get Past the Stall

You have two main options when dealing with the stall:

🕒 Option 1: Wait It Out (Traditional Method)

If you’re a barbecue purist, you can let the stall run its course naturally. Eventually, the meat will push through the stall once enough moisture has evaporated and the heat energy begins raising the internal temperature again.

Pros:

• Maximizes bark development

• No wrapping needed

• Maintains pure smoke exposure

Cons:

• Takes several extra hours

• Requires close monitoring of fuel and temperature

This method is ideal if you have plenty of time, and you’re aiming for maximum bark and a more pronounced smoke flavor.

📦 Option 2: The Texas Crutch (Wrapping Method)

The most popular way to speed through the stall is to use the Texas Crutch—wrapping the pork shoulder tightly in foil or butcher paper once it hits the stall temperature (usually around 160°F).

🔧 How to Do It:

1. Monitor internal temperature with a reliable meat probe.

2. When the temp stops rising around 150–165°F, remove the shoulder briefly from the smoker.

3. Wrap it tightly in two layers of foil or pink butcher paper.

4. Return it to the smoker and continue cooking until it reaches 195–205°F.

Pros:

• Speeds up cooking by trapping heat and moisture

• Keeps the meat moist

• Reduces risk of over-drying or over-smoking

Cons:

• Softens bark slightly

• Less smoke penetration after wrapping

👉 Butcher paper offers a middle ground—it allows some breathability, preserving bark better than foil.

Optional Variation: The Faux Cambro Hold

Once your pork shoulder reaches your desired temperature (typically around 203°F for pulled pork), you can remove it from the smoker and let it rest, still wrapped, in an insulated cooler (a “faux Cambro”) for 1–2 hours.

This helps:

• Redistribute juices throughout the meat

• Further tenderize the pork

• Maintain heat without continuing to cook

Wrap the shoulder in a towel and place it in the cooler if you’re not serving it right away. It can stay hot and ready for several hours this way.

Should You Always Wrap?

Not necessarily. Here’s a comparison to help decide:

If time is on your side, and you enjoy a bit of rustic toughness in the bark, skip the wrap. If you’re aiming to serve a group and need precision, wrapping helps keep things on track.

Common Mistakes to Avoid

Here are some pitfalls that can ruin your pork shoulder during or after the stall:

❌ Opening the lid too often:

Each time you lift the lid, you lose heat and smoke, prolonging the stall.

❌ Using low-quality thermometers:

Inaccurate readings lead to poor timing decisions. Use a calibrated digital probe thermometer.

❌ Cooking too hot:

High heat can cause the outside to overcook while the inside stays tough. Stick to 225°F to 250°F for smoking.

❌ Not resting the meat:

Skipping the rest period can result in dry or unevenly cooked meat. Always give it 30–60 minutes minimum.

Tips for a Perfect Pork Shoulder

• Trim excess fat, but leave a thin layer for moisture and flavor.

• Dry brine with salt 12–24 hours before smoking for deeper seasoning.

• Use apple wood, hickory, or pecan for balanced smoke flavor.

• Consider a mop or spritz (apple juice or vinegar-based) during the cook to maintain surface moisture before wrapping.

• Let it cook to temperature, not time—every shoulder is different!

Final Internal Temperature: What to Aim For

For shreddable pulled pork, aim for between 195°F and 205°F internal temperature. At this point, the connective tissues and collagen have fully broken down, resulting in tender, juicy meat.

To test doneness:

• Insert a probe or skewer—if it slides in with little resistance, like warm butter, it’s ready.

• Don’t judge solely by number; use both temp and texture.

The stall can be maddening—but it’s also a natural and manageable part of the BBQ journey. Whether you choose to wait it out like a traditional pitmaster or wrap and power through like a weeknight warrior, both paths can lead to a tender, flavorful pork shoulder.

Understanding why the stall happens—and how to respond—gives you control, confidence, and consistency in your smoking results. With patience, technique, and a few smart tools, you’ll never fear the stall again.

So next time your thermometer stalls at 160°F, don’t panic—you’ve got this.