Stalling during grilling refers to the internal temperature of meat leveling off or dropping, typically occurring around 150 degrees Fahrenheit. This happens as moisture evaporates from the meat's surface, cooling it and delaying cooking progress. Although primarily associated with slow-cooked meats like brisket, rapid-cook items such as steaks can also experience stalling. To counteract this, maintaining a moist environment through methods like adding water pans or using spritzes of liquids such as vinegar or apple juice can help keep the meat cooking effectively.
A barbecue stall occurs when the internal temperature of the meat levels off and can even drop a few degrees. The moisture that collects on the meat's surface evaporates and starts to cool, offsetting the heat from the BBQ or smoker. Essentially, it's sweating and trying to cool off.
The stall isn't completely preventable, but you can countermeasure by maintaining a moist environment inside the grill or smoker. You can add a pan of water or spray the meat with a liquid solution, such as vinegar, apple juice, or beer. This is known as a spritz.
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