In this post, I will explain what the brisket stall is, what causes it, and what you can do to beat it. Let’s get started!<\/p>\n\n\n The brisket stall is when the cooking process of the brisket begins to slow down or even stops completely. The internal temp will remain at a standstill for hours. In some cases, it may drop a little too. You can start to feel like the brisket is taunting you.<\/p>\n\n\n\n The stall happens about two-thirds of the way into a cook – when the internal temperature of the brisket is between 150\u00b0F to 170\u00b0F.<\/p>\n\n\n\n Even if the brisket does cook, the internal temp only rises by a few degrees over several hours. The stall can last anywhere from 2 to 6 hours before the brisket temperature starts climbing again.<\/p>\n\n\n\n The main issue with the brisket stall is that it increases the cooking time of your brisket. Thanks to the stall, an already long cook becomes even longer.<\/p>\n\n\n\n If you are new to smoking or brisket, you will have undoubtedly heard of the dreaded brisket stall. Seasoned pitmasters speak of it with fear in their voices.<\/p>\n\n\n\n But, what is it really?<\/p>\n\n\n\n Technically, this phenomenon can happen to any cut of meat. But it is most noticeable with a large cut like beef brisket or pork shoulder.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n The reason that brisket stalls is due to a process known as evaporative cooling. The scientific explanation for all of this was discovered by physicist Dr. Greg Blonder. Let me break it down in the least scientific way I can (you\u2019re welcome).<\/p>\n\n\n\n When the brisket is first placed in the smoker, it is a cold piece of meat. Once it begins to cook, the internal temperature of the meat rises. This causes evaporation of the moisture in and around the brisket.<\/p>\n\n\n\n As the meat temperature continues to rise, the rate of evaporation increases, too.<\/p>\n\n\n\n When the internal temperature of the meat hits around 150\u00b0F to 170\u00b0F, the evaporation rate begins to balance out with the heat input of the smoker, and the temperature stops climbing. It\u2019s the same reason that humans sweat. As the sweat on our skin evaporates, it cools our skin down. In the case of brisket, the evaporating water cools the meat.<\/p>\n\n\n\n You should even notice the brisket starting to sweat. That\u2019s evaporative cooling in action.<\/p>\n\n\n\n It is at this stage that the brisket stalls. The brisket will not rise in temperature until there is no more moisture on the surface of the meat.<\/p>\n\n\n We now know what causes the brisket stall. A few years ago, there were plenty of theories floating around. And, despite having a clear scientific answer, a lot of these old wives\u2019 tales are still around today.<\/p>\n\n\n\n I want to dispense with them once and for all. Here are all the factors that don’t cause brisket stalls:<\/p>\n\n\n\n At around 160\u00b0F, collagen in the meat combines with water.<\/p>\n\n\n\n Since the brisket stall also takes place around this temperature, many assumed that this phase change was to blame. The reigning theory was that collagen required energy to transform into gelatin. It was presumed that it was taking the smoker’s heat to activate this process.<\/p>\n\n\n\n But Dr. Blonder proved that brisket doesn’t contain enough collagen to use up enough heat energy to cause the stall.<\/p>\n\n\n\n There were also those that assumed that the process of solid fat turning into liquid form was the cause. After all, a phase change such as this requires energy.<\/p>\n\n\n\n However, it was Dr. Blonder to the rescue again, carrying out an experiment with pure beef fat (don\u2019t ask me where he scored the beef fat). He got his hands on a large piece of pure fat and cooked it. The fat did not stall. Science, to the rescue!<\/p>\n\n\n\n From phase changes to protein denaturing, a lot of complex processes that require energy were blamed for the stall. However, it is now clear that evaporative cooling is the reason brisket (and other large meats) stall.<\/p>\n\n\n\n It can take place at any temperature between 150\u00b0 to 170\u00b0F, usually around 165\u00b0F.<\/p>\n\n\n\n There are different factors that can affect when the evaporative cooling effect kicks in.<\/p>\n\n\n\n In terms of brisket, the size, shape, surface texture, and natural moisture content will factor in. If you inject the brisket<\/a>, this may affect when the stall sets in as well.<\/p>\n\n\n\n The type of smoker that you are using and the humidity inside the smoker are also factors. Higher humidity means less evaporative cooling. Lower humidity means more evaporative cooling.<\/p>\n\n\n\n Airflow also impacts the timing and duration of the stall. Pellet grills, for example, have fans that push air through the cooking chamber. The fan helps speed up evaporation and shortens the stall.<\/p>\n\n\n\n I should point out that brisket stalls only at lower temperatures. Once you push the smoker temperature up to 300\u00b0F, the stall period is minimal. In fact, it may not occur at all.<\/p>\n\n\n\n It is usually only when you are smoking brisket at temperatures below 300\u00b0F that the stall will occur.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n Now, I know what you are thinking – if beef brisket doesn’t stall at higher temps, why can’t you crank the smoker temperature up?<\/p>\n\n\n\n Here’s the thing; brisket is an incredibly tough piece of meat. This is because the cut contains lots of connective tissues. The best way to break these tissues down so that you end up with a tender brisket is to cook it low and slow.<\/p>\n\n\n\n You can cook a hot and fast brisket at 300\u00b0F, but it is an advanced technique. A higher grade of beef is essential. I recommend mastering the low and slow brisket before trying at hot and fast ones.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n The brisket stall lasts from 2-6 hours.<\/p>\n\n\n\n Once again, the same factors like size, moisture content, and cooking temperature can impact the stall time.<\/p>\n\n\n\n Larger cuts, like a whole-packer brisket, tend to stall for longer than smaller cuts. (Although I once had a rack of ribs that refused to budge from 155\u00b0F for what seemed like days. Go figure).<\/p>\n\n\n\n The type of smoker that you are using plays a part.<\/p>\n\n\n\n Again, if you are using a pellet smoker, the fan creates a convection environment. This causes the process of evaporation to speed up, shortening the length of the stall.<\/p>\n\n\n\n Some electric smokers are tightly sealed and very humid. This combo results in a shorter stall.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n Once the brisket isn’t able to readily produce moisture, the evaporative cooling stops.<\/p>\n\n\n\n Look, there\u2019s a limit to how much liquid is in the brisket. Once it sweats out all the moisture that\u2019s free, the temp will start to go up. Causing pitmasters everywhere to rejoice.<\/p>\n\n\n\n No, it\u2019s not an urban legend – your brisket can hit a second stall.<\/p>\n\n\n\n The second stall is rare (I\u2019ve never had it happen to me), but it can happen. The second stall happens to pitmasters around 175\u00b0F to 185\u00b0F.<\/p>\n\n\n\n The good news is the second stall is shorter than the first, generally only an hour or two. Most pitmasters blame cool liquid from spritzing for the rare second stall occurrence. If you wrap your brisket, you shouldn\u2019t experience a second stall.<\/p>\n\n\n The good news is that you can overcome evaporative cooling. This is usually done through a process known as the Texas Crutch.<\/p>\n\n\n\n Essentially, when the brisket stall hits, you wrap brisket in either aluminum foil or butcher paper tightly. Then, you place it back in the smoker.<\/p>\n\n\n\n When the brisket is wrapped tightly, water can\u2019t evaporate. Bye, bye, evaporative cooling. Since evaporative cooling can\u2019t happen, the wrapped brisket will start climbing in temperature again.<\/p>\n\n\n\n When the brisket hits its target temperature of around 203\u00b0F, it can then be taken out of the smoker for the final time. You\u2019re done! Just let the brisket rest for 2 to 4 hours in a cooler before slicing and serving.<\/p>\n\n\n\n The best way to know when to wrap the brisket is to track the brisket temp with a meat thermometer.<\/p>\n\n\n\n As I have already mentioned, the brisket stall will take place around the 150\u00b0F to 170\u00b0F mark. I wrap the brisket when the temperature stops rising.<\/p>\n\n\n\n This is most likely to happen about two-thirds into the cook. A rule of thumb is the brisket will take around an hour a pound<\/a> when smoked at 225\u00b0F.<\/p>\n\n\n\n Therefore, a 12 pound brisket will be done in around 12 hours. The brisket stall for this cut should set in at around the 8 hour mark.<\/p>\n\n\n\n Now, I will outline the proper Texas Crutch method here.<\/p>\n\n\n\n The main rule to follow when it comes to this method: always wrap your brisket tightly<\/strong>. If it\u2019s not a tight wrap, water will evaporate, and you won\u2019t break through the stall. When you are done, you should be able to see the exact outline of the brisket clearly.<\/p>\n\n\n\n For this, you will need two sheets of aluminum foil or butcher paper. Each sheet should be three times the length of your brisket.<\/p>\n\n\n\n If you\u2019re adding a flavorful liquid or butter to the wrap, now is the time to do so. I use pats of butter, but you are free to use beef broth, dark beer, red wine, kombucha – whatever you think would add some flavor to the brisket. The liquid will also help to gently braise the meat as it finishes cooking.<\/p>\n\n\n\n Place one sheet down on the work table. Then, place the other one on top. The second sheet should overlap the first one at the halfway point.<\/p>\n\n\n\n Next, place the piece of meat on the center of the foil or butcher paper. Fold one side over the brisket. Fold over the opposite side, then fold the top and bottom over.<\/p>\n\n\n\n The brisket should be completely wrapped in foil or paper. Again, make sure that the seal is tight.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n No, leave the brisket wrapped for the remainder of your cook.<\/p>\n\n\n\n Once the brisket is wrapped, moisture is trapped between the foil or paper and the brisket. The water can\u2019t evaporate and cool the meat, which forces the temperature up.<\/p>\n\n\n\n If you unwrap the brisket, this moisture will begin to evaporate almost immediately. Then, you will hit the brisket stall, sending you back to square one.<\/p>\n\n\n\n So keep the brisket all wrapped up until it hits the desired doneness temperature. (Between 190\u00b0F and 210\u00b0F, or around 203\u00b0F. A probe or toothpick should slide into the brisket with almost no resistance.)<\/p>\n\n\n\n Wrapping brisket comes down to personal preference. On the face of it, wrapping the brisket can seem like a great workaround to the stall. It is a popular method on the competition circuit, because it bumps up the moisture and tenderness of the beef.<\/p>\n\n\n\n There are some pitmasters that are opposed to wrapping, though. The reason for this is inferior bark formation.<\/p>\n\n\n\n When brisket is allowed to cook as normal, it is able to develop a dark and crispy bark<\/a>. When you wrap it, though, moisture gets trapped around the brisket, resulting in a bark that\u2019s more soft than crispy.<\/p>\n\n\n\n So, if you like toothier, hard bark on your smoked meat, then the Texas Crutch may not be the right option for you.<\/p>\n\n\n\n Personally, I wrap my brisket almost every time as I don’t have the patience to wait out the stall. However, I do use two tricks to ensure that I still get a good bark.<\/p>\n\n\n\n![\"Brisket](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/05\/The-Brisket-Stall.jpg\")
<\/figure>\n\n\nWhat is the Brisket Stall?<\/h2>\n\n\n\n
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What Causes the Brisket Stall?<\/h2>\n\n\n\n
![\"fresh](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/05\/fresh-smoked-brisket-1200x800.jpg\")
<\/figure><\/div>\n\n\nWhat Factors Aren’t Responsible for the Brisket Stall?<\/h2>\n\n\n\n
Collagen Phase Change<\/h3>\n\n\n\n
Fat Rendering<\/h3>\n\n\n\n
Other Processes<\/h3>\n\n\n\n
When Does the Stall Happen?<\/h2>\n\n\n\n
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![\"beef](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/05\/beef-brisket-on-a-grill-with-smoke-1200x800.jpg\")
<\/figure><\/div>\n\n\nWhy Can’t You Smoke Brisket at a Higher Temp?<\/h3>\n\n\n\n
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How Long Does the Stall Last on a Brisket?<\/h2>\n\n\n\n
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Why Does the Stall End?<\/h2>\n\n\n\n
Can a Second Stall Occur?<\/h2>\n\n\n\n
![\"beef](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/05\/beef-brisket-burger-1200x800.jpg\")
<\/figure><\/div>\n\n\nHow Do You Overcome the Brisket Stall?<\/h2>\n\n\n\n
When Should You Wrap the Brisket?<\/h2>\n\n\n\n
How to Wrap Brisket?<\/h2>\n\n\n\n
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Should You Unwrap the Brisket During the Cook?<\/h2>\n\n\n\n
Should You Wrap Your Brisket?<\/h2>\n\n\n\n
![\"brisket](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/05\/brisket-with-some-beans-and-sauce-1200x800.jpg\")
<\/figure><\/div>\n\n\n![\"Preparing](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/05\/Preparing-and-Braising-Beef-Brisket--1200x800.jpg\")
<\/figure><\/div>\n\n\n