The stall is a frustrating phenomenon that often occurs when smoking brisket, where the internal temperature seems to plateau for hours, typically between 150°F and 170°F. Don't panic! It's a natural part of the cooking process due to evaporative cooling. Here's what you can do:
Understand the Science: The stall happens because as the meat heats up, moisture rises to the surface and evaporates. This evaporation cools the meat, counteracting the heat from the smoker.
Be Patient: Sometimes, the best thing is to simply wait it out. The stall will eventually break as the internal moisture reduces. This can take several hours, so don't be tempted to crank up the heat drastically. Maintaining a consistent temperature in your smoker is key.
The Texas Crutch (Wrapping): This is the most common solution. Wrapping the brisket in butcher paper or aluminum foil helps to prevent further evaporation, speeding up the cooking process.
Increase Smoker Temperature (Slightly): You can try increasing the smoker temperature by 25-50°F. However, avoid raising it too much, as this can dry out the brisket.
Monitor Internal Temperature: Use a reliable meat thermometer to track the internal temperature of the brisket. The stall is defined by the plateau in internal temperature.
No Peeking!: Avoid opening the smoker too often, as this releases heat and smoke, prolonging the cooking process and potentially exacerbating the stall.
Consider your smoker's humidity: If you're using a water smoker, ensure it's properly filled to maintain moisture in the cooking chamber. If you don't use a water smoker and are in a dry climate, adding a pan of water to the smoker can help.
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