Brisket rescue guide
Brisket Stall Explained: What To Do When Your Brisket Stops Cooking
The brisket stall is the part of the cook where the internal temperature stops climbing, usually somewhere around 150F to 170F. It feels like something is wrong. Most of the time, nothing is wrong.
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Quick answer
If your brisket stalls around 150F to 170F, you have three good options: wait it out, wrap it in butcher paper, or wrap it in foil if you care more about speed than bark. For most backyard cooks, butcher paper is the safest middle ground once the bark looks set.
What temperature does brisket stall?
Most briskets stall somewhere between 150F and 170F internal temperature. Size, fat content, pit temperature, airflow, humidity, and how often you open the lid can all change the stall.
How long does the brisket stall last?
The stall can last one hour, three hours, or longer. A smaller brisket at a hotter pit temperature may push through quickly. A larger brisket at a lower temperature may sit there for a long time.
Should you wrap during the stall?
You can, but you do not have to. Waiting it out gives you the best chance at stronger bark. Butcher paper helps push through the stall while keeping better bark than foil usually does. Foil moves faster and holds moisture aggressively, but it can soften the bark more.
Basic brisket stall rescue plan
- Check that the smoker temperature is stable.
- Stop opening the lid.
- Look at the bark.
- If bark is set, wrap in butcher paper.
- Keep cooking until the brisket is probe tender.
- Rest before slicing.
FAQ
Is the brisket stall bad? No. The stall is normal.
Can I skip the stall? You cannot fully skip the physics, but wrapping can help push through it faster.
Is foil or butcher paper better for brisket? Butcher paper is usually better if you care about bark. Foil is usually faster but can soften bark more.
Short-form angle
Hook: Your brisket is not broken. It is stalling.