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Things To Know About The Brisket Stall Temp

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Hey, BBQ Dropout here. Today, we’re delving into the enigmatic world of the brisket stall – a crucial aspect of smoking the perfect brisket.

We’ll be discussing the temperature range for the stall and sharing some tips and techniques to help you overcome it. Let’s dive in!

The Brisket Stall Temperature Range

In general, the brisket stall occurs when the internal temperature is between 150°F and 170°F. While this range may vary slightly for different briskets, it’s a good reference point to consider when planning your cook.

Strategies to Push Through the Brisket Stall

There are a couple of methods you can use to push your brisket through the stall more quickly:

  1. Wrapping Techniques: Wrapping your brisket in foil or butcher paper can help trap heat and moisture, speeding up the cooking process. Foil can push the brisket through the stall faster, but may compromise the bark. If you value the bark, consider using butcher paper instead.
  2. Cranking Up the Heat: Increasing the ambient temperature of your smoker to around 300°F or higher can help your brisket plow through the stall more quickly. This “hot and fast” style cook can save you time without sacrificing flavor.

The Stall and Different Types of Briskets

Whether you have a point, flat, or whole packer brisket, the stall temperature range remains consistent.

The main difference lies in how quickly each type reaches the stall temperature range. A 15-pound packer brisket might take 3-4 hours to reach the stall, while a smaller 3-pound flat may get there in just an hour.

Oddities of the Brisket Stall Temperature Readings

Some BBQ enthusiasts report that their brisket’s internal temperature decreases during the stall.

This phenomenon is likely due to the moisture cooling the temperature probe, making it seem like the temperature is dropping. In reality, the meat is still cooking, and the temperature will eventually increase as the stall ends.

The End of the Brisket Stall

The brisket stall typically ends when the internal temperature reaches around 170°F.

Once the temperature starts increasing rapidly, it’ll continue rising exponentially until it reaches the 200°F mark, the ideal point to pull your brisket off the smoker.

Mastering the Brisket Stall for Delectable BBQ Results

Understanding the brisket stall and employing techniques to overcome it can make all the difference in your BBQ endeavors. Experiment with wrapping methods and temperature adjustments to find the perfect balance for your brisket.

As always, feel free to share your experiences and tips in the comments, and happy smoking!