Why This Happens
The brisket stall (typically 65-77°C / 150-170°F) happens when evaporative cooling on the meat's surface matches the heat being applied. The internal temp plateaus — sometimes for hours. It's physics, not a problem.
Why Does Brisket Stall?
The brisket stall (typically 65-77°C / 150-170°F) happens when evaporative cooling on the meat's surface matches the heat being applied. Be patient — the stall can last 2-6 hours but it will break eventually. Complete troubleshooting guide.
By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Photo by Mehmet Ali Turan on Pexels
Quick Answer
The brisket stall (typically 65-77°C / 150-170°F) happens when evaporative cooling on the meat's surface matches the heat being applied. Be patient — the stall can last 2-6 hours but it will break eventually.
How to Fix It
- Be patient — the stall can last 2-6 hours but it will break eventually
- The Texas Crutch: wrap in butcher paper or foil to push through faster
- Butcher paper is preferred — it breathes and preserves the bark
- Foil is faster but can soften the bark
- Increase smoker temp slightly (to 135°C / 275°F) to push through
- Spritz with apple juice or vinegar to manage bark formation
- Most importantly: don't panic. Every brisket stalls.
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Why Does Brisket Stall?
The brisket stall (typically 65-77°C / 150-170°F) happens when evaporative cooling on the meat's surface matches the heat being applied. The internal temp plateaus — sometimes for hours.
How do I fix this?
Be patient — the stall can last 2-6 hours but it will break eventually. The Texas Crutch: wrap in butcher paper or foil to push through faster. Butcher paper is preferred — it breathes and preserves the bark.
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Sources & References
1
Food Standards Australia New Zealand
Official Australian food safety guidelines and safe cooking temperatures.
Government
2
America's Test Kitchen (YouTube)
Rigorously tested steak cooking methods with scientific precision.
Video
3
Guga Foods (YouTube)
Premium beef experiments — dry ageing, wagyu, and creative steak techniques.
Video
4