When you’re smoking a brisket and the internal temperature is steadily climbing… until suddenly it isn’t… that slowdown is called the stall. Every pitmaster has met it, and every brisket goes through it.
During the first few hours, the internal temp rises normally. Then somewhere between 150F-170F, progress stops. Sometimes it even drops a little. And it can stay stuck there for hours.
This guide is part of my Ultimate Brisket Guide.
Why the stall happens
According to Certified Angus Beef meat scientist Diana Clark, brisket is about 70-75% water. As that water heats, the surface moisture begins to evaporate, just like sweat cooling your skin.
That evaporation pulls heat away from the brisket, so even though your smoker stays hot, the meat’s internal temperature flatlines.
She said it is during that time that the cooking of the meat stalls as more energy (heat) is being put into evaporation (removing water) than cooking the meat.
This is totally normal.
The Texas crutch helps push through that stall faster.
How long the brisket stall lasts
Most briskets stall for:
- 1 to 3 hours in low-and-slow cooks
- Less time for hot-and-fast cooks (evaporation happens faster)
- Longer on humid, windy days or cold days
You are welcome to wait several hours for the meat to break through the stall naturally, or you can try the Texas crutch.
The role of wrapping (a.k.a. “Texas crutch”)
Wrapping a brisket in foil or butcher paper reduces evaporation, allowing heat to build more quickly inside the meat. This pushes the brisket through the stall faster.
If you don’t wrap your meat, you can eventually get through the stall (everything takes time and temperature!) You might end up with a thicker bark, but you also can have a less moist product.
Diana Clark – Meat Scientist, Certified Angus Beef
Wrapping isn’t required, but it does change the cook:
- Faster cook time
- Softer bark
- Higher moisture retention
Some pitmasters love the natural, untouched bark of the no-wrap method. Others prefer the speed and tenderness wrapping provides.
When you should worry about the stall
Almost never. The stall isn’t a problem. It doesn’t mean:
- Your smoker is broken
- Your thermometer is faulty
- The brisket has stopped cooking
It’s simply physics. As long as your cooker maintains temp, the brisket will push through the stall.
In our microwave-fast world, sometimes we just don’t feel like waiting through the stall, and that’s perfectly fine. If you’re looking for a faster cook, try the Texas Crutch.
Christie’s Pitmaster Take
The stall used to stress me out when I first started cooking brisket, but now I treat it as a normal part of the cook. If I’m cooking backyard brisket and I’m not in a rush, I usually let the stall run its course because it builds great bark.
But in competitions, or anytime I need the brisket done on a schedule, I wrap. The key is choosing the method that fits your schedule and the style of bark you want.
Brisket Guides
This BBQ Tip is part of my Ultimate Brisket Guide, which breaks down every step from anatomy to trimming to cooking.
Explore more brisket fundamentals:
- What Is Brisket?
- Brisket Grades Explained
- How to Trim a Brisket
- When to Wrap Brisket
- How to Wrap Brisket in Foil
- How to Wrap Brisket in Butcher Paper
- Alternatives to Wrapping (No-Wrap Method)
- How Wrapping Affects Cook Time
- How Wrapping Affects Bark
- How Long Brisket Takes After Wrapping
For a full overview:
My Go-To Brisket Rub for Building Flavor and Bark
I use Girls Can Grill Brisket Rub on all of my briskets. This blend layers salt, pepper, garlic and savory spices to highlight the natural beef flavor while helping the bark develop evenly.
