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4 Things To Know About A Brisket flat’s stall temp

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Hey there, BBQ lovers! BBQ Dropout here, and today we’ll be talking about the brisket flat stall temperature. If you’ve ever smoked a brisket, you may have encountered a stall where the internal temperature seems to stop rising for an extended period. In this post, we’ll explain the temperature range where the stall occurs and how to handle it.

The Brisket Flat Stall Temperature Range

For those of you smoking a brisket flat, you can expect the stall to occur within a temperature range of approximately 150 to 170 degrees Fahrenheit.

During this time, the internal temperature will slowly rise from 150 to 170 degrees but may plateau for a while before continuing to increase.

How the Size of Your Brisket Affects the Stall

It’s important to note that the stall temperature range remains the same regardless of the size or type of brisket you’re smoking. However, the time it takes to reach that temperature range and the duration of the stall will depend on the size of your brisket.

For instance, a 3-4 pound brisket flat may reach the stall point in about an hour or two, while a 15-pound packer brisket might take 2-4 hours to reach that point.

Managing the Stall with Smaller Brisket Flats

Even with a smaller brisket flat, you can still use the same methods to push through the stall, such as wrapping the brisket or increasing the ambient temperature.

For a 3-pound brisket flat, the stall may only last an hour or so, but these techniques can help minimize the time spent in the stall.

Mastering the Brisket Flat Stall

In summary, understanding the brisket flat stall temperature range (150-170 degrees Fahrenheit) is essential for managing your cook. Keep in mind that the size of your brisket will influence the time it takes to reach the stall and its duration.

Employ techniques like wrapping and increasing ambient temperature to help you push through the stall more efficiently.

As always, I’m here to answer any questions or cover any topics you’re interested in, whether it’s about brisket or any other aspect of BBQ. While I may not have a smoker at my apartment, I’m always happy to share my knowledge and passion for barbecue. Until next time, happy smoking!