The very first time that I smoked anything, it was a disaster. I didn’t know how to change the temperature and didn’t know what to do when the meat’s temperature stopped rising. My family was impatiently watching from the dinner table as I messed with the vents on my Apollo® Smoker and added charcoal. I was freaking out.
If you use a smoker with any regularity, you have probably heard of this phenomenon before. The dreaded stall. Also known as the plateau or the zone. Find out what the stall is and why it happens, as well as how to get past or avoid it, in this article.
Smoking a turkey can yield incredibly moist, flavorful meat but many novice pitmasters become mystified when their bird seems to hit a wall mid-cook. The temperature stalls around 150-170°F and barely budges for 1-3 hours. If you’ve experienced this phenomenon, you’ve encountered the infamous smoked turkey stall.
While frustrating the stall is completely normal when smoking turkey or other large cuts of meat low and slow. In this article we’ll dive into the details of the smoked turkey stall so you know what causes it, when it happens, and tips to push through it.
What is the Smoked Turkey Stall?
The smoked turkey stall refers to the extended temperature plateau that occurs when smoking a whole turkey. As the internal temperature climbs to around 150-170°F, it suddenly stalls out and remains nearly constant for a prolonged period of time.
This phenomenon is caused by the collagen breakdown, moisture evaporation, and cooling effects inherent to low and slow barbecue cooking. The stall can last 1-3 hours as the turkey hangs out in this temp range, refusing to budge higher.
What Causes the Smoked Turkey Stall?
There are a few key factors that create the ideal conditions for a smoked turkey stall:
- Low cooking temperature between 225-250°F
- Large cut of meat like a whole turkey which requires a long cook time
- The extended cook time allows connective tissues to break down
- Evaporative cooling effect when moisture releases from the turkey
The turkey is cooking slowly at a moderate temp, so the evaporation of moisture from within has a cooling effect on the meat’s surface. This balances out the rising internal temp for a period of time, resulting in the prolonged stall around 150-170°F.
At What Temperature Does Turkey Stall When Smoking?
For smoking turkey, the infamous stall typically occurs between 150-170°F internal temperature. Many pitmasters report their turkeys stalling around:
- 160°F
- 165°F
- 170°F
The exact temperature varies based on factors like the size of the bird, accuracy of the thermometer, and smoker temp. If smoking at 225°F, the stall may happen on the lower end around 150°F compared to 170°F if cooking at 250°F.
How Long Does the Stall Last When Smoking Turkey?
When smoking turkey, you can expect the temperature stall to last anywhere from 1-3 hours in most cases. It’s a waiting game requiring patience as the science runs its course inside the bird.
In general, expect stalls around:
- 1-2 hours for a 12-15 lb turkey
- 2-3 hours for a 18-20 lb turkey
Don’t try to rush it. Let the turkey ride out the stall at the pace it needs to for tender, juicy results.
7 Tips for Pushing Through the Turkey Stall
Here are some tips to help you maneuver the infamous temperature plateau more smoothly:
-
Expect the stall – knowing it’s coming prevents panic when it happens.
-
Don’t obsessively check the temp – monitor it every 30 mins during the stall.
-
Add more smoke – toss wood chips on for more flavor during the stall period.
-
Mop or spritz the turkey – help moisture evaporate.
-
Don’t increase the heat – let the collagen breakdown run its course.
-
Wait it out patiently – don’t rush the science!
-
Let turkey rest before slicing – allows juices to redistribute.
Stick With It for Succulent Success
While the turkey stall can be annoying, having a game plan helps you push through it with patience. Stay the course and let the meat work its magic rather than trying to force it. Your perseverance will pay off with unbelievably juicy smoked turkey!
What is the Stall?
The stall, the plateau, or the zone happens when bigger pieces of meat are smoked or cooked at low temperatures for a long time. It is when the interior temperature of that meat reaches about 150°F to 170°F and stops going up. This state can last for hours.
What Causes the Stall?
The stall is caused by the evaporation of liquid on the meats surface. This evaporative cooling works just like when you sweat while working hard. The stall can get frustrating because it lasts for hours. This is because the rate at which the meat and smoker heat up and cool down is the same.
Should you worry that your meat will dry out and taste awful? No, that doesn’t mean that. First of all, the meat wont remain in the stall forever. There is a finite amount of excess moisture available to be consumed when meat is in this state. The collagen, fat, and protein in the meat hold on to the rest of the water, which is what makes your favorite meat jello so juicy. Once that excess moisture is used up, your meat should start raising in temperature once more.
Will a turkey breast stall in a smoker?
FAQ
Is it better to smoke a turkey at 225 or 250?
What not to do when smoking a turkey?
Should I spray turkey while smoking?
What if my turkey won’t reach 165?
Does turkey breast stall while smoking?
Turkey breast does stall while smoking and may even drop a few degrees while cooking. It is easy to panic as this may feel like it will last forever. However, staying calm, cranking up the smoker temperature, or throwing it in the oven is your best bet at speeding up the process. Why Does It Stall?
Can you smoke a whole turkey?
So if you want to feed a large crowd with your equally large smoker, a whole turkey is the perfect candidate for smoking. The flavor will be even better when you use specific, best wood for smoking turkey. Like our recommendation for chicken leg quarters, you might want to cook a whole turkey low and slow.
Should Turkey Breast be side down while smoking?
Positioning the turkey breast side down while it rests may yield juicier and more tender breast meat. Although turkey breast does have a ‘stall’ period during the smoking process, it can be worked around by using the right technique and cranking your smoker temperature up.
Does a smoked turkey become bad?
When you buy a smoked turkey from the store, it will usually have a sell-by date on the packaging. This date is not an indicator of when the turkey will go bad, but rather when it will be at its best quality. After the sell-by date, the turkey may still be safe to eat, but the quality will start to decline.
How long does smoked turkey last?
Smoked turkey can last for weeks or even months if stored properly. However, it will only last for a few days if not stored correctly. The general rule of thumb is that smoked turkey will last for up to two weeks in the fridge. When it comes to storing smoked turkey, the key is to keep it in a cool, dry place.
How long does turkey breast take to stall?
Turkey Breast usually stalls at the 160°F mark where the meat temperature usually drags for about 60-90 minutes. This is the point when the tough collagen starts to break down into gelatin. Should You Wrap It In Foil?