If your brisket’s internal temperature seemed stuck for hours, you didn’t do anything wrong. What you experienced is called the stall, and it’s a normal part of cooking brisket.
This guide explains why the stall happens, why it sometimes lasts longer than expected, and how to manage it without panicking.
See the full Brisket Troubleshooting Guide
PRO TIP: For a moist brisket every time, follow all of the steps in my no-fail brisket recipe.
What Causes the Brisket Stall?
The brisket stall happens when evaporation cools the surface of the meat at the same rate heat is being absorbed.
As moisture evaporates, it creates a cooling effect, which slows or completely pauses the rise in internal temperature.
In short: the brisket isn’t broken. Physics is doing its thing.
Common Reasons Your Brisket Stalled for Hours
Evaporation Was Outpacing Heat Gain
As moisture evaporates from the surface, it cools the brisket. When evaporation and heat input balance out, the internal temperature plateaus. Sometimes this lasts for several hours.
You’re Cooking in a Dry Climate
Low humidity environments (like Las Vegas) increase evaporation. More evaporation means stronger cooling, which can extend the stall.
Your Cooker Has Strong Airflow
Offsets, pellet grills and pits with wide-open vents move dry air across the brisket. That airflow accelerates evaporation and can make the stall last longer.
You Didn’t Wrap the Brisket
Unwrapped briskets stay in the stall longer because nothing is slowing evaporation. This isn’t wrong. It just takes more time.
You’re Cooking at a Lower Temperature
Cooking at 225F instead of 275F reduces heat input, which can prolong the stall even further.
The Brisket Has a Lot of Surface Moisture
Frequent spritzing or mopping early in the cook adds surface moisture, which increases evaporative cooling and extends the stall.
You’re Cooking a Large, Thick Brisket
Bigger briskets with thicker flats take longer to push through the stall because there’s more mass to heat and more moisture to evaporate.
How to Prevent the Stall from Lasting So Long
You can’t eliminate the stall completely, but you can control how long it lasts.
Increase Cooking Temperature Slightly
If you’re cooking a Prime-grade brisket or a wagyu brisket, increase your smoker temp to 250-275F. More heat energy helps the brisket push through the stall sooner.
Wrap When the Bark Is Set
Wrapping (butcher paper or foil) reduces evaporation and shortens the stall dramatically. Just wait until the bark looks right.
Limit Spritzing Early
Spritzing before bark formation adds moisture that fuels evaporation. Save it for later in the cook after the bark is set.
Add Humidity to the Cooker
Using a water pan can increase humidity and slow evaporation, especially in dry climates.
How to Handle a Stall That’s Already Happening
If your brisket is stalled right now, here’s what to do:
- Be patient. The stall is normal
- Do not crank the heat wildly
- Wrap the brisket if the bark is ready
- Trust tenderness, not the clock
Once evaporation slows and collagen begins to break down, the temperature will climb again.
When This Problem Usually Happens
Long stalls are most common when cooking unwrapped briskets, in dry or windy environments, at lower temperatures, or on pits with strong airflow. Large packer briskets are especially prone to extended stalls.
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 the Brisket Stall?
- What is the Texas Crutch?
- When to Wrap Brisket
- How to Wrap Brisket in Foil
- How to Wrap Brisket in Butcher Paper
- How Wrapping Brisket Affects Cook Time
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.
