![]() There is no way to know in advance how long a particular brisket stall will last. Grab a beer, monitor your fire, enjoy the aroma of wood smoke and dream of the meal to come. If you opt to wait it out, you will have to be patient for a few hours. I have also had a few that went longer, including a marathon 7-hour stall on a huge brisket that nearly had me tearing out my hair. I’ve had short brisket stalls that only lasted a couple of hours before the temperature started back up again. It seems to go on forever and there’s no clear end in sight. That is one reason novices often panic when their meat’s temperature gets stuck in a stall. It’s hard to judge how long a brisket stall will last. If you wrap your brisket, or if your smoker is fairly airtight, you may experience a brisket stall at a higher temperature than 170☏. Pork shoulders and racks of ribs often suffer through a meat stall as well.Īt what temperature does a brisket stall? While the stall is most common in the 150-170☏ temperature range, other factors can push the range up or down. ![]() Any large cut of meat can experience this kind of stall during a low-and-slow session. The brisket stall doesn’t just happen to brisket, either. Especially if you are on a tight timeline and have guests about to arrive for a party. The brisket stall doesn’t necessarily happen every time you smoke a brisket, but when it does strike it can be really frustrating. If you were to chart the temperature of your brisket over time, you might see a picture that looks something like this: Then, a few hours later, the brisket’s internal temperature starts to rise again. It will hit a temp around 150☏ and then remain at that temperature for hours. Sometimes, however, your brisket cooks perfectly for a few hours and then just stops in its tracks. Ideally, your brisket’s temperature will increase at a consistent pace until it hits the desired number. If you have a dual probe thermometer, you can even monitor this temperature change without having to crack the lid to your smoker. There are many variables, and it’s one reason that smoking meat is as much of an art as it is a science.Īs your brisket sits inside your smoker, it’s internal temperature slowly rises. Step 3 can take anywhere from 8 to 15 hours, depending on the size and quality of your meat and your smoker’s set-up. The most difficult part is estimating how long it will take to smoke a brisket. Of course, there are lots of little and not-so-little details I’m leaving out, but that is the basic process for meat smoking. Pull brisket and allow it to rest for at least 1 hour before slicing.Maintain the smoker temperature, adding more fuel and wood chips as needed, until the brisket reaches an internal temperature of 195-203☏.Add your trimmed and seasoned brisket to the smoker. ![]() ![]()
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