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Hey there, BBQ lovers! It’s BBQ Dropout, and today we’re discussing a curious phenomenon that might have puzzled you during your brisket smoking adventures: the temperature drop.
If you’re wondering why your brisket’s temperature is dropping instead of rising, you’re not alone. Let’s dive into the most common reasons behind this occurrence and how to deal with it.
Before we get started, you may be wondering who I am? I’m Robert McCall (BBQ Dropout), and bring over a decade of first-hand experience in cooking all kinds of meats, from juicy cuts of steak to authentic, slow-smoked barbecue. I pride myself on my extensive knowledge of virtually every grill and smoker on the market, enabling me to create mouth-watering dishes that leave my family and friends speechless.
My passion for barbecue extends to my online presence, where I own and operate a YouTube channel with over 135 subscribers. I am dedicated to sharing my expertise, ensuring that my content is always authoritative and trustworthy, so that fellow barbecue enthusiasts can elevate their grilling game. Feel free to also follow my BBQ journey on Pinterestand instagram as well!
The Brisket Stall: A Common Culprit
The most common reason for a temperature drop in your brisket is the well-known brisket stall. For those unfamiliar, the stall is a period during the cooking process when the internal temperature of a large cut of meat flatlines or even decreases for several hours.
When smoking a brisket, the stall typically occurs around 150 degrees Fahrenheit.
What to Expect During the Stall
During the stall, you can expect one of two things to happen:
- The temperature may flatline at 150 degrees Fahrenheit for two to three hours before suddenly spiking to around 175 degrees Fahrenheit and continuing to rise until the brisket is cooked.
- The temperature may slowly decrease, likely due to moisture within the meat cooling down the thermometer probe as it cooks.
The Key to Handling Temperature Drops
If your brisket’s temperature is dropping, don’t panic. It’s completely normal, and your main focus should be on maintaining consistent temperatures in your smoker or grill.
An accurate thermometer probe is essential for getting the best temperature readings possible. Keep a steady fire going, avoid opening the grates too much, and simply continue cooking for a couple more hours.
Enjoying Your Perfectly Cooked Brisket
As long as you stay patient and maintain consistent cooking conditions, you should end up with a delicious, tender brisket to call your own.
Once the stall has passed and the temperature starts rising again, you’ll be able to slice into your masterpiece and enjoy the fruits of your labor.
Final thoughts
Now that you understand the mysterious brisket temperature drop, you can confidently face it during your next smoking session.
Remember, patience and consistency are key, and you’ll be rewarded with a mouthwatering brisket to share with friends and family. Until next time, happy smoking!
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.