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Hey there, BBQ enthusiasts! It’s BBQ Dropout here, and today we’re addressing a common concern that might have popped up during your brisket smoking journey: Is a brisket temperature drop normal? Let’s dive into this issue and explore some methods to tackle it.
Understanding the Brisket Stall
A brisket temperature drop is entirely normal, especially when you consider the brisket stall phenomenon. The brisket stall typically occurs between 150 and 175 degrees Fahrenheit, with some variance. If you notice your temperature readings decreasing from, say, 160 degrees Fahrenheit to 150 degrees Fahrenheit over an hour, it’s likely an indication of the brisket stall.
Tackling the Temperature Drop
To overcome the temperature drop, there are several strategies you can employ:
- Keep the fire going: Maintain a hot fire to ensure your brisket continues cooking during the stall.
- Smoke brisket hot and fast: By smoking your brisket at higher temperatures (around 300-350 degrees Fahrenheit), you can effectively “plow through” the stall and avoid the temperature drop.
- Wrap your brisket: Wrapping your brisket in foil or butcher paper traps heat, helping it cook more quickly and minimizing the temperature drop.
Embracing Different Techniques
As you gain experience smoking briskets and other barbecued meats, you’ll learn various methods to deal with temperature drops and other challenges.
Remember, a temperature drop is normal and nothing to worry about, but you can also use the techniques mentioned above to push past the stall more quickly.
Conclusion
Don’t let a brisket temperature drop stress you out—this phenomenon is entirely normal and can be managed using several methods. Whether you choose to smoke your brisket hot and fast, wrap it, or simply maintain a hot fire, you’ll be on your way to a delicious, tender finished product. Keep experimenting and enjoy the process. 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.