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Brisket stall temp going down?

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Hello there, BBQ enthusiasts! BBQ Dropout here with another intriguing topic for you. We’ve all heard of the brisket stall, but what happens when the stall temperature seems to go down instead of up? In this post, we’ll explore this phenomenon and offer some explanations for why it might happen.

The Brisket Stall and Temperature Readings

Some of you might have experienced this phenomenon, where the brisket stall temperature appears to decrease even though you’re cooking the brisket and time is passing.

This can be quite puzzling, especially when you haven’t made any changes to the smoker or the cooking process.

Moisture as the Culprit

After talking to others and drawing from my own experience, I believe that the decrease in temperature during the stall is due to moisture cooling down the temperature probe. As the brisket cooks, moisture is expelled from the meat, which can cause the probe’s temperature reading to drop.

Pushing Past the Stall

Rest assured, as long as your brisket remains on the smoker and you haven’t opened the smoker grates, your brisket will continue to cook.

Eventually, it will push past the stall, and the temperature will start to rise again. This decrease in temperature is just a temporary phenomenon related to the stall itself.

Understanding the Temperature Drop

In summary, when you experience a temperature drop during the brisket stall, it’s most likely due to the temperature probe being cooled off by the moisture released from the meat.

As perplexing as it might be, it’s a normal occurrence and should not cause any alarm. Keep cooking your brisket, and it will eventually push through the stall and continue to rise in temperature.

As always, feel free to reach out if you have any questions or would like me to cover any other BBQ-related topics. Happy smoking!