Introduction: When the Brisket Just Stops
You’ve tended the fire all morning. The smoke is clean. The bark is forming beautifully. Then, right around 160°F, the thermometer stops moving.
An hour passes.
Then two.
Nothing.
Congratulations. You’ve met the brisket stall, a moment that has tested the patience of pitmasters for generations.
Here’s the truth: the stall isn’t a mistake or a failure. It’s barbecue science doing exactly what it’s supposed to do. And once you understand it, the stall becomes something you manage, not fear.
What Is the Brisket Stall?
During a low-and-slow cook, the brisket stall is a natural phenomenon where the meat’s internal temperature plateaus—typically between 150–170°F—as surface evaporation cools the meat at the same rate the smoker heats it, causing the temperature to appear “stuck” for anywhere from one to six hours.
Pro Tip: Every properly cooked brisket goes through a stall. If it doesn’t, something else is happening.
When Does the Stall Happen?
Most briskets stall when they reach:
- 150–170°F internal temperature
The length of the stall depends on:
- Brisket size and thickness
- Pit temperature
- Humidity inside the cooker
- Airflow and vent settings
Large packer briskets cooked at lower temps stall longer than smaller flats or hotter cooks.
Why the Stall Happens (BBQ Science, Explained Simply)
Think of it like sweat on a hot Texas afternoon.
As brisket cooks, moisture evaporates from the surface. That evaporation cools the meat, offsetting the heat coming from your pit. Until surface moisture slows down, the internal temperature won’t rise.
This balance is what creates the stall.
It’s not the brisket refusing to cook.
It’s physics doing its job.
Ways to Beat the Brisket Stall
There’s no single “correct” way. The right choice depends on time, bark preference, and cooking style.
1. Patience (The Traditional Way)
Do nothing.
Let the brisket ride.
Eventually, evaporation slows and the temperature climbs again.
Pros
- Best bark development
- Pure traditional technique
Cons
- Adds hours to the cook
Best for weekend cooks when time is not a concern.
2. Texas Crutch (Wrapping the Brisket)
Wrapping reduces evaporation and pushes the brisket through the stall faster. How you wrap matters.
Butcher Paper
- Breathable
- Preserves bark texture
- Traditional Central Texas approach
Foil (Texas Crutch)
- Completely seals moisture
- Pushes through the stall quickly
- Bark softens significantly
Foil Boat
- Bottom protected, top exposed
- Bark keeps developing
- Juices collect for basting or au jus
Keep Learning: Beef Tallow: The Pitmaster’s Secret Weapon for Juicy BBQ
Brisket Wrapping Methods: Quick Comparison
| Method | Pros | Cons | Best For |
|---|---|---|---|
| Butcher Paper | Preserves bark and smoke | Slightly slower than foil | Texas-style brisket |
| Foil | Fastest stall exit, very juicy | Soft bark | Time-crunched cooks |
| Foil Boat | Balanced bark and moisture | Darker bottom bark | Hybrid approach |
Gear Note: Peach butcher paper is preferred for breathability and durability.
3. Increase Pit Temperature
Raising pit temperature helps overcome evaporative cooling.
How
- Increase smoker temp from 225°F to ~275°F
Pros
- Faster cook
- Bark stays firm
Cons
- Changes bark texture slightly
Common in modern backyard and competition cooks.
4. Combo Method (Competition Favorite)
Wrap the brisket and raise pit temp to around 275°F.
Pros
- Fastest stall recovery
- Predictable finish times
Cons
- Bark will not be as crusty as the patience method
Best Woods & Smoke During the Stall
The stall is when brisket absorbs some of its deepest smoke flavor.
Best choices:
- Post Oak: Clean, balanced, classic Texas
- Pecan: Slightly sweet and nutty
- Mesquite: Bold, use sparingly
Smoke Rule: Thin, blue smoke only. White smoke during the stall turns bitter fast.
Keep Learning: BBQ Wood Flavor Guide
Tools That Help During the Stall
- Probe thermometer: Monitor internal temp accurately
- Butcher paper or foil: Control moisture loss
- Fire management tools: Chimney starter, charcoal baskets, heat-resistant gloves
Consistency beats gadgets every time.
Final Thoughts: The Stall Is a Test, Not a Problem
The brisket stall isn’t your enemy. It’s a rite of passage.
Whether you wait it out, wrap, raise temps, or combine methods, success comes from understanding what’s happening and sticking to a plan.
Push through the stall, rest your brisket properly, and you’ll slice into meat that’s juicy, tender, and unmistakably Texas.
Keep Learning
- The Ultimate Guide to Brisket Anatomy, Trimming & Slicing
- Ultimate Smoked Brisket Recipe
- Secrets to Brisket Resting: How to Rest Like a Pro
We Want to Hear From You
How do you handle the brisket stall?
Do you ride it out, wrap early, foil boat, or bump the heat?
Drop your approach in the comments. Your experience helps other pitmasters learn faster.
