What is what to do when your brisket stalls?

When your brisket hits the "stall," which typically occurs between 150-170°F (65-77°C), the internal temperature seems to plateau for several hours. Don't panic! It's a normal part of the cooking process due to evaporative cooling. Here's what you can do:

• Patience: Sometimes, the stall will break on its own. Just maintain your smoker temperature. This is the least interventionist approach.

• The Texas Crutch (Wrapping): This is the most common method. When you see the stall occurring, wrap the brisket tightly in either pink butcher paper or aluminum foil. Adding a small amount of liquid (beef broth, water, or even beer) before wrapping can help keep the brisket moist. Wrapping speeds up the cooking process because it reduces evaporation. Make sure to learn about wrapping%20techniques for best results.

• Increase Smoker Temperature (Slightly): You can slightly bump up the smoker temperature by 25-50°F (14-28°C). This can help push the brisket through the stall, but be careful not to raise the temperature too much, as it could dry out the meat. Consider learning about temperature%20management for more information.

• No Wrap: Some pitmasters prefer to power through the stall without wrapping. This requires consistent temperature management and can result in a firmer bark. It also generally takes longer to cook. Knowing your smoker%20types will help in this method.

Regardless of which method you choose, continue cooking the brisket until it reaches an internal temperature of around 203°F (95°C) and is probe tender. Use a probe to check for tenderness in the thickest part of the flat. A probe should slide in with little to no resistance. After it's cooked and tender, remember to rest%20the%20brisket before slicing.