When cooking a large cut of meat low and slow (Pork butt or Brisket), evaporation cools the meat. When the meat hits about 150-165F or so, it can often stall and not budge for hours until the surface dries up and forms a crust. Actual stall temp may vary depending on your cooker or the humidity in the cooker.

Pitmasters often break the stall by cooking at higher temps or by wrapping the meat in foil so the evaporation is slowed and the meat can continue cooking. This wrapping is called the Texas Crutch.


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