We strive to provide you with authoritative, trustworthy, and expert advice. In doing so, the staff at bbqdropout.com performs extensive research, editing, and fact checking to every post on this webiste. If you feel that this article can improve, please feel free to reach us at staff@bbqdropout.com
Before continuing this article, I wanted to let you know that I have a YouTube channel where I showcase all sorts of video content related to BBQ. Subscribing would mean a lot to me, and I very much appreicate all the support!
The brisket stall is a common occurrence during the cooking process of large cuts of meat, particularly brisket. However, there are instances when a brisket doesn’t stall.
In this comprehensive blog post, we’ll explore the reasons behind the no-stall phenomenon and how it may affect the final outcome of your smoked brisket.
What is the Brisket Stall?
Before we delve into the reasons behind a brisket not stalling, it’s essential to understand what the brisket stall is.
The brisket stall is a phenomenon that occurs during the cooking process when the meat stops increasing in temperature, usually between 150 and 175 degrees Fahrenheit.
It happens because the meat is essentially sweating and releasing enough moisture to keep the meat cool while it cooks.
Briskets typically cook for 10-12 hours in a smoker with an ambient temperature of 225°F and are ready once they reach an internal temperature of 203°F.
Reasons for a Brisket Not Stalling
There are several factors that could lead to a brisket not stalling during the cooking process.
Some of the most common reasons include the grade of the meat, the intramuscular fat content, the ambient temperature at which the brisket is smoked, and the size of the brisket itself.
Meat Grade and Intramuscular Fat Content
The grade of the meat and the intramuscular fat content can play a significant role in whether or not a brisket stalls during the cooking process.
Higher-grade meats with more intramuscular fat (marbling) tend to stall more often, as the fat helps to retain moisture within the meat, leading to the stall phenomenon.
Conversely, lower-grade meats with less intramuscular fat may not stall, as there is less moisture retention during the cooking process.
Ambient Smoking Temperature
The ambient temperature at which you smoke the brisket can also contribute to the no-stall phenomenon.
When smoking at higher temperatures, the brisket’s cooking process is accelerated, causing it to move through the typical stall temperature range more quickly.
As a result, the brisket may not experience a stall at all or may stall for a very brief period.
Size of the Brisket
The size of the brisket can also play a role in whether it stalls during the cooking process.
Smaller briskets are more likely to experience a no-stall phenomenon, as there is less meat to hold in the moisture.
Consequently, smaller briskets may cook more quickly than their larger counterparts, bypassing the stall entirely.
Wrapping the Brisket Early
If you wrap your brisket early in the cooking process, it can contribute to a no-stall situation.
Wrapping the brisket helps to lock in moisture and heat, accelerating the cooking process and potentially causing the brisket to bypass the stall temperature range.
What to Do When Your Brisket Doesn’t Stall
While it might seem concerning when your brisket doesn’t stall, it doesn’t necessarily mean that the final product will be compromised.
Here are some tips on how to handle a no-stall brisket and ensure a delicious outcome.
Monitor Internal Temperature
Regardless of whether your brisket stalls or not, monitoring the internal temperature is essential.
Use a reliable meat thermometer to keep an eye on the temperature throughout the cooking process.
Remember that the target internal temperature for a perfectly cooked brisket is 203°F.
Adjust Cooking Time
If your brisket doesn’t stall and cooks more quickly than anticipated, be prepared to adjust your cooking time accordingly.
Remove the brisket from the smoker once it reaches the desired internal temperature and allow it to rest before slicing and serving.
Rest the Brisket
Allowing your brisket to rest after cooking is crucial, as it helps to redistribute the juices and maintain the meat’s tenderness.
If your brisket didn’t stall and finished cooking earlier than expected, be sure to let it rest for at least an hour, ideally wrapped in foil or butcher paper, to ensure optimal flavor and texture.
Consider Wrapping Techniques
In cases where a brisket doesn’t stall, you might want to experiment with different wrapping techniques in future cooking sessions.
For example, you could try wrapping the brisket in foil or butcher paper partway through the cooking process to retain moisture and heat, potentially encouraging the stall phenomenon.
Final Thoughts
The brisket stall is a well-known phenomenon that many pitmasters have come to expect during the low-and-slow cooking process. However, a no-stall brisket is not necessarily a cause for concern.
Factors such as the grade of the meat, intramuscular fat content, ambient smoking temperature, and size of the brisket can all contribute to a brisket not stalling.
By closely monitoring the internal temperature, adjusting cooking time, and allowing the brisket to rest, you can still achieve a delicious, tender, and juicy final product, even if your brisket didn’t stall.
Robert is a certified Pitmaster, with over a decade of experience in smoking the best meats you’ll ever feast upon. He also has a Bachelor of Business Administration from the University of Texas at San Antonio. When he’s not researching technical topics, he’s most likely barbecuing in his backyard.