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Brisket Dropping In Temperature? This is Why

Brisket Dropping In Temperature? This is Why

Brisket Dropping In Temperature

Brisket that is dropping in temperature can be the result of several factors.

Some of these factors include not monitoring the internal temperature accurately, not having a high enough cooking temperature, and if the brisket is going to the stall portion of the cook, then it can certainly decrease in internal temperature.

These are some of the most common reasons why a brisket may happen to be dropping in temperature.

There are probably other factors at play, but if you can rule out some of those mentioned above then you should be on your way to understanding why your brisket may be dropping in internal temperature, as well as learning how to remediate it if necessary.

Usually, brisket will begin to stall around the 150°F in 175°F and internal temperature.

This is the point at which the brisket begins to excrete moisture out at a certain rate that actually cools down the brisket.

This has the effect of making it seem like the internal temperature is not rising for several hours.

In reality, the brisket is actually still cooking through, but it just does not appear that way.

It’s a very common phenomenon and actually happens just about every cook.

A great way to support the stall when cooking a brisket is to actually cook it at a high enough temperature to where it will power through with little to no stalling in temperature whatsoever.

Another solution to this, is to actually wrap the brisket during this period in internal temperature.

When you happen to wrap a brisket at around 150°F, it actually starts to cook the brisket a lot faster and thus increase the temperature for your brisket.

Why is my brisket temp dropping

As noted above, there are several reasons why a brisket will be going to drop in internal temperature.

The most prominent of which, is the stall.

Again, this is where are the internal temperature seems to just hover around 150°F and 175°F without fluctuating at all for several hours.

Another such reason why a brisket may seem to be dropping in internal temperature, is that the fire temperature at which you were smoking it is actually diminishing.

I bet temperature is decreasing substantially enough to the point that the brisket temperature is starting to decrease.

A way to solve this is to simply add more fuel to your fire box and let the oxygen take care of the rest.

The temperature should start to increase, and you should start to see a gradual increase in brisket internal temperature.

Another such cause of a brisket that seems to be dropping in internal temperature, is that your meat probe or thermometer is not that accurate.

Occasionally, you will find that as you begin to use the probe over the course of extremely long cooks, there can sometimes be smoke and char that gets impacted onto the probe itself.

This happens, you will find that the actual temperature reading is way off.

So, just be sure to wash it with hot dish soap and scrub it thoroughly after or before every cook.

Also, periodically, make sure to actually test the probe for optimal accuracy by placing it in a boiling pan of hot water and measure the variance and temperature ratings.

Is brisket temperature dropping normal?

Temperature dropping for your brisket can certainly be normal.

In fact, it should be expected what’s the internal temperature reaches around 150°F.

This is usually the point at which it begins to enter the stall. 

Hit the stall, expect the internal temperature to only slightly increase or perhaps even decrease and stay rather study for several hours despite cracking up the temperature substantially or even wrapping it.

It’s just the fact of the matter when it comes to brisket.

They usually stall for quite a long time, so grab a beer or some kind of drink, and enjoy the ride.

Does brisket stall 190?

What’s the brisket is past the initial stall phase of around 150°F and 175°F, you will sometimes notice that brisket may actually be going to stall once again once it gets to around 190°F and internal temperature.

It’s almost as if once you’re certain that brisket is almost done, there is always something that holds you back.

So, realizing this, just be sure to carry the cook way past 190° internal temperature and all the way to 200° in internal temperature.

This is actually when you should expect to begin prepping to meet for doneness and be getting ready to pull it off the smoker itself.

At what temperature does a brisket stall?

There are a variety of temperature is that a brisket can be expected star, including anywhere between 150°F and 175°F.

Commonly, this is usually all it takes to consider when understanding the star for a brisket.

However, like I mentioned earlier, there are random points in the cooking process were the brisket install a second time, notably at around 190°F.

This basically is just when the connective tissue and caramelization is at its highest Point and the brisket becomes a lot more done as time goes on.

Can Internal meat temp drop during plateau?

The plateau of any brisket cook or BBQ for that matter, is known as the star this basically is just where the internal temperature covers at around the same range for several hours.

It is also really common for it to actually decreased substantially.

Don’t let this deter you, and if necessary begin to wrap the brisket and even crack at the temperature hotter for a shorter stall.