The Brisket Stall (Learn How to Beat It Fast!) Simply Meat Smoking

Brisket Stall At 160. The Brisket Stall (Learn How to Beat It Fast!) Simply Meat Smoking The brisket stall is a common occurrence in the world of smoking meat that occurs when the internal temperature of the brisket hits 150 to 160 degrees Fahrenheit This can happen if you've set the smoker to 300 degrees or higher, something we don't recommend when it comes to brisket.

But then after about 2 or 3 hours, the climb in temperature plateaus at about 150-160°F for an extended period of time, much to your distress Inspect the fat to make sure it's a creamy white color

Understanding the Brisket Stall Temp A Guide for Smokers and Grillers

If you would prefer to smoke the brisket quickly at a higher temperature, see Method #3 in How To Beat the Brisket Stall, below Brisket stall, without going into the technical details, is when the temperature on the meat probe thermometer doesn't move even one degree for hours. This can happen if you've set the smoker to 300 degrees or higher, something we don't recommend when it comes to brisket.

Understanding the Brisket Stall Temp A Guide for Smokers and Grillers. Set the brisket on a clean cutting board with the fat side facing up. When your brisket stalls, it can really mess with your dinner plans

The Brisket Stall (Learn How to Beat It Fast!) Simply Meat Smoking. When smoking brisket, you might notice it stubbornly stalls around 160 degrees due to evaporative cooling The stall can last for as long as 7 hours before the temperature of the meat starts to rise again.