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Brisket Stall Temperature Explained

Thermometer probe inserted in a brisket during the stall

The brisket stall is one of the most frustrating and misunderstood phenomena in barbecue. You have been smoking for 4-5 hours, the internal temperature has been climbing steadily, and suddenly it just stops. The thermometer reads 155F. An hour later: still 155F. Two hours later: 157F. Your perfectly planned timeline is falling apart.

The stall is caused by evaporative cooling. As the brisket cooks, moisture from inside the meat migrates to the surface and evaporates. This evaporation cools the surface at the same rate the smoker heats it, creating a temperature equilibrium that can last 2-6 hours. The effect is identical to sweating: your body cools itself by evaporating moisture from your skin.

The stall typically begins around 150F and can last until 170F or higher. Larger, wetter briskets stall longer. Dry-aged or trimmed briskets may have a shorter stall. The stall is most pronounced at lower smoker temperatures (225F) and less significant at higher temperatures (300F+) because the incoming heat eventually overwhelms the evaporative cooling.

There are three strategies for dealing with the stall: wait it out (patience), wrap the brisket (the Texas Crutch), or increase the smoker temperature. Most pitmasters choose to wrap in butcher paper at 165F, which traps moisture and breaks the evaporation cycle while still allowing some bark development. Wrapping in aluminum foil is faster but can soften the bark.

How to Use This Guide

This page provides detailed reference information alongside our interactive calculators. For quick estimates, use the tables above. For precise calculations based on your specific setup, visit the linked calculators below. Bookmark this page for quick reference at the smoker during your next cook.

When to Reference This Page

This guide is most useful during the planning stage of your cook, when you are deciding on timing, quantities, or technique. Keep it bookmarked on your phone for quick access while tending your smoker. The information here is based on industry standards and real-world pitmaster experience.

Frequently Asked Questions

At what temperature does the brisket stall?
The stall typically begins between 150-155F and can last until the internal temperature reaches 165-175F. The exact onset and duration vary by the individual brisket. Factors include the moisture content of the meat, the amount of surface fat, the humidity inside the smoker, and the smoker temperature. Some briskets barely stall at all, while others plateau for 6+ hours.
How long does the brisket stall last?
The stall can last anywhere from 2 to 6 hours, with 3-4 hours being typical for a whole packer at 225F. Smaller cuts like brisket flats stall for shorter periods. If you wrap at 165F, the stall effectively ends within 30-60 minutes as the trapped moisture raises the surface temperature.
Should I wrap to push through the stall?
Wrapping is the most common solution and is used by the majority of competitive and professional pitmasters. Butcher paper is preferred because it is porous enough to let some moisture escape, preserving bark texture while still breaking the evaporative cooling cycle. Wrap when the internal temperature hits 165-170F and the bark color is a deep mahogany.
Does the stall affect all smoked meats?
The stall primarily affects large, high-moisture cuts: brisket and pork butt are the most commonly affected. Beef short ribs can stall briefly. Ribs, chicken, and turkey generally do not experience a significant stall because they have higher surface-area-to-mass ratios, which means the smoker heat overwhelms evaporative cooling more quickly.
Can I avoid the stall entirely?
You can minimize the stall by cooking at higher temperatures (300F+), which overwhelms the evaporative cooling effect. You can also reduce surface moisture by not spritzing and by trimming the fat cap more aggressively. However, many pitmasters view the stall as a beneficial part of the cook: the extended time at 150-170F helps develop complex bark flavors.

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