Understanding Stall Temp of Brisket During Low and Slow Smoking Sessions
When barbecuing larger cuts of meat very slowly by smoking, it is normal to reach the stall temp of brisket, usually around 65–77°C, where the internal temperature of the meat stops increasing due to evaporative cooling.
For home cooks, barbecue enthusiasts and pitmasters using smoking woods to smoke brisket or other large cuts, that pause can last from 30 minutes to several hours even though the internal temperature of your smoker stays high around 100–135°C. Understanding why it happens matters because this stage helps drive collagen breakdown, fat rendering, connective tissue softening and bark development that turn a tough brisket tender and flavourful.
Below, we look at why the stall happens, how it affects brisket and other meats, and the main ways to handle it during low and slow cooking.
Why Does Stall Temperature Occur? The Role of Evaporative Cooling
Meats reach stall temperature due to an evaporative cooling effect. In a barbecue stall, this often begins after two to three hours of cooking as moisture evaporates from the surface of the meat and removes heat energy. The heat energy going into the meat from the barbecue is roughly equal to the heat being lost through evaporation, and because meat is roughly 65% water, that evaporation can hold the temperature in place. It is the same principle that cools your body when you sweat.
Reaching stall temperature is generally a good thing, especially when time is on your side. During the stall, which can last a few hours, several useful processes take place at the low temperature. These make this cooking method exceptionally good at creating very tender meat with an intense smoky flavour.
Why Is the Stall a Good Thing?
When the meat stalls at a low temperature, four important cooking processes take place. These are particularly beneficial for cuts such as pork shoulder and brisket. Even though the temperature has stalled and the cooking time is extended, the meat continues to break down and becomes extremely tender.
1. Collagen
Collagen is a tough structural protein found in muscles, tendons and ligaments. It is particularly abundant in hard-working muscles such as brisket, beef chuck and pork shoulder, which is why these cuts are naturally quite tough if cooked quickly.
During a long, low-temperature smoking session, enough collagen gradually begins to break down into gelatin, making the meat easier to eat. This transformation happens over time rather than instantly, which is why patience is so important when smoking larger cuts of meat.
Gelatin has a soft, silky texture that coats the muscle fibres and helps the meat retain moisture. This is one of the main reasons properly smoked brisket and pulled pork have such a rich, succulent mouthfeel. Rather than being dry and chewy, the meat becomes tender enough to pull apart with very little effort.
2. Fat Rendering
Fat rendering is the process where solid fat slowly melts into liquid as the meat cooks. Large cuts of meat often contain substantial amounts of intramuscular fat (marbling) and larger seams of fat between muscles. The brisket point contains more fat than the flat, so it responds especially well to slow rendering.
As the temperature slowly increases, this fat gradually renders and spreads throughout the meat. Instead of remaining as hard lumps, the melted fat lubricates the muscle fibres, adding richness, moisture and flavour.
Slow rendering is much more effective than cooking at high temperatures, where fat can simply run out of the meat before it has a chance to enhance the texture. Properly rendered beef fat contributes to the juicy, buttery quality that makes smoked barbecue so enjoyable.
3. Connective Tissue Softening
Connective tissue is the network of fibres that holds muscles together and allows animals to move. Muscles that perform a lot of work naturally contain more connective tissue, making cuts such as brisket, beef cheeks and pork shoulder relatively tough.
During the stall, prolonged exposure to gentle heat allows this connective tissue to gradually soften. As it relaxes and begins to break down, the muscle fibres separate more easily, dramatically reducing toughness.
This is why inexpensive cuts that would otherwise be difficult to chew can become some of the most tender and flavoursome pieces of meat when cooked low and slow. Time, rather than high heat, is what creates the transformation.
4. Bark Develops
The bark is the dark, richly flavoured crust that forms on the outside of smoked meat. A good bark develops from a combination of seasoning, smoke particles, rendered fat, drying of the surface and browning reactions during cooking.
As surface moisture slowly evaporates during the stall, enough moisture leaves the surface for the exterior to dry and firm up. This allows the bark to continue developing into a flavour-packed crust with a slightly chewy texture that contrasts beautifully with the tender meat inside. The longer the stall, the greater the evaporation.
A well-developed bark is one of the defining characteristics of great barbecue. It concentrates smoky flavour, adds texture and helps lock in some of the juices beneath the surface. This is one reason many pitmasters prefer to let the stall happen naturally rather than rushing through it too early. When stall temperature is maintained for about four hours, a very rich bark develops.
Developing Intense Smoke Flavours
One of the biggest advantages of low and slow barbecue is the depth of smoky flavour that simply cannot be achieved by grilling over direct heat. While the meat absorbs the majority of its smoke during the first few hours of cooking, the stall gives the bark time to mature and develop into one of the most flavourful parts of the finished joint.
The bark is the dark outer crust that forms as smoke particles, seasoning, rendered fat and natural meat juices combine during the cook. As moisture slowly evaporates from the surface, this coating dries and hardens into a rich, intensely flavoured crust.
During the stall, the bark continues to develop colour, texture and complexity. The seasonings become more concentrated, smoke compounds continue to settle on the surface, and gentle browning reactions deepen the flavour. The result is a crisp, well-developed bark that contrasts beautifully with the tender, juicy meat beneath it.
Wrapping later with butcher paper instead of foil preserves more smoky flavour while still helping manage the stall.
This balance between a rich smoky crust and succulent interior is one of the defining characteristics of great barbecue. While it can be tempting to rush through the stall, allowing sufficient time for the bark to develop often produces a far superior result.
Developing Good Stall Technique: The Texas Crutch
Every barbecue enthusiast eventually develops their own approach to handling the stall. There is no single correct method, and learning how your smoker behaves under different conditions is all part of becoming a better pitmaster.
The length of the stall varies enormously. On a hot day it may be shorter, while cooler weather or high humidity can extend it. In many cooks, the stall lasts from 30 minutes to over four hours, though it can last for up to six hours in longer cooks and over ten hours in extreme cases. Different cuts of meat, smoker designs and air temperature all influence how quickly heat and moisture move through the smoker and how long the stall lasts.
Many pitmasters choose to simply let the stall run its course, allowing the bark to develop naturally. Others use a technique known as the Texas Crutch, where the meat is wrapped once it reaches around 65–75°C.
Wrapping the meat traps its own juices and dramatically reduces evaporative cooling, allowing the internal temperature to begin climbing again. Some cooks wrap meat tightly in aluminium foil to trap steam and reduce evaporative cooling faster. This can shorten the cooking time by several hours without sacrificing tenderness. Stalling benefits meats with a high moisture content more.
Aluminium Foil
Aluminium foil creates a virtually airtight seal, trapping all of the steam and juices. This produces the fastest cook and exceptionally moist meat, although the bark may soften slightly due to the increased moisture.
Unwaxed Butcher Paper
Unwaxed butcher paper is slightly porous, allowing some moisture to escape while still protecting the meat from excessive evaporation. Many barbecue enthusiasts prefer butcher paper because it helps preserve a firmer bark while still reducing the length of the stall. Aaron Franklin helped popularise its use for brisket.
Ultimately, the best technique depends on your priorities. If maximum bark and traditional texture are your goals, allowing the stall to happen naturally is often the preferred approach. If you're cooking for guests or working to a schedule, wrapping can produce excellent results while significantly reducing cooking time.
Like many aspects of barbecue, mastering the stall is part of the learning curve. Every smoker behaves slightly differently, and with experience you'll learn when to wait patiently, when to wrap, and when to simply trust the process.
Stall Temperatures of Different Meats
Although brisket is the meat most commonly associated with the barbecue stall, many other large cuts experience the same phenomenon. The length and severity of the stall depend on factors such as the amount of collagen, fat content, moisture content and the size of the cut.
| Meat | Typical Smoker Temperature | Stall Temperature | Finished Internal Temperature | Notes |
|---|---|---|---|---|
| Beef Brisket | 110–135°C | 65–77°C | 93–96°C | The classic stall. Rich in collagen and benefits greatly from a long stall. Use oak smoking chips or oak smoking chunks. |
| Pork Shoulder (Pulled Pork) | 110–135°C | 68–77°C | 93–96°C | One of the longest stalls due to its high collagen and fat content. Pork butt behaves much the same. Try apple smoking chips or cherry smoking chunks. |
| Beef Chuck Roast | 110–135°C | 65–77°C | 90–96°C | An excellent alternative to brisket for pulled beef. |
| Beef Short Ribs | 110–135°C | 65–75°C | 93–96°C | Heavy connective tissue means a long cook rewards patience. |
| Pork Belly | 110–135°C | 65–75°C | 88–93°C | A shorter, less pronounced stall than brisket or pork shoulder. |
| Lamb Shoulder | 110–130°C | 65–75°C | 90–95°C | Slow cooking transforms this tough cut into beautifully tender pull-apart meat. |
| Whole Turkey | 120–150°C | Approximately 65–70°C (minor) | 74°C (breast) 80–82°C (thigh) |
Usually only a slight stall because the cooking time is much shorter. |
| Whole Chicken | 140–180°C | Rarely noticeable | 74°C (breast) 80–82°C (thigh) |
Normally cooked too hot and quickly for a significant stall to develop. |
| Pork Ribs | 120–135°C | Minimal or none | 88–95°C | Thin cuts rarely experience a prolonged stall. |
| Sausages | 110–120°C | None | 70–72°C | Too small to experience evaporative cooling for long enough to stall. |
| Salmon | 90–120°C | None | 52–60°C | Fish cooks quickly and does not normally experience a stall. |
The temperatures above are intended as a guide rather than fixed rules. Every smoker behaves differently, and the exact stall temperature will vary depending on factors such as the size of the cut, humidity, airflow, fat content and cooking temperature. Experienced pitmasters often cook "to feel", using a temperature probe to judge tenderness rather than relying solely on a specific internal temperature.
Stall Temperature of Brisket – Key Benefits
Of all the meats commonly cooked low and slow, beef brisket benefits the most from reaching stall temperature. Brisket comes from the breast of the animal, a muscle that does a great deal of work during its lifetime. As a result, it contains large amounts of collagen, connective tissue and intramuscular fat, making it one of the toughest cuts of beef if cooked quickly.
The stall provides the extra time needed for these tough tissues to transform. As collagen slowly breaks down into gelatin and fat gradually renders, the brisket becomes increasingly tender while remaining moist and full of flavour. Attempting to rush this process usually results in meat that is firm, chewy and disappointing.
Why Brisket Needs the Stall
Unlike premium steak cuts, brisket is a long cooking process and simply cannot be cooked to perfection in a couple of hours. It relies on time rather than temperature to become tender.
During the stall:
- Collagen slowly converts into rich gelatin.
- Tough connective tissues soften and begin to break apart.
- Fat renders throughout the meat, adding moisture and flavour.
- The bark develops into a dark, intensely flavoured crust.
- The smoke ring reaches its full potential during the early part of the cook while the bark continues to mature.
The flat and the richer point section of the brisket can behave slightly differently, with the fattier point usually tolerating heat better.
This combination of changes is what transforms an inexpensive, tough cut of beef into one of the world's most celebrated barbecue dishes.
Tips for Smoking Brisket
Start with a Quality Brisket
Look for a brisket with good marbling and an even thickness throughout the flat. Better marbling generally produces a juicier finished result.
Don't Cook by Time Alone
Every brisket is different. Two briskets of the same weight can finish several hours apart depending on their fat content, shape and the conditions inside the smoker. Start early so the brisket can rest properly after cooking without any last-minute pressure.
Maintain a Steady Smoker Temperature
Aim to keep your smoker between 110°C and 135°C. Constantly chasing temperature fluctuations by opening the lid will usually extend the cooking time rather than reduce it. In some smokers, a water pan can help stabilise humidity and soften the severity of the stall.
Keep the Lid Closed
Every time the smoker is opened, heat and moisture escape. This prolongs the stall and makes it harder for the cooker to recover to its target temperature.
If you're looking, you're not cooking.
Wrap Only if Necessary
Many pitmasters wrap brisket once it reaches around 70°C internal temperature. Wrapping in butcher paper helps speed up the cook while preserving much of the bark, whereas foil shortens the stall even further but can soften the crust.
If time allows, leaving the brisket unwrapped for longer will generally produce a thicker, firmer bark.
Cook Until Probe Tender
Internal temperature is only a guide. Most briskets finish somewhere between 93°C and 96°C, but the true test is how easily a temperature probe slides into the thickest part of the meat. When it feels like pushing the probe into soft butter, the brisket is ready.
Always Rest the Meat
Once cooked, wrap the brisket and allow it to rest for at least one to two hours, ideally in an insulated cool box or warming cabinet. Resting allows the juices to redistribute throughout the meat and gives the gelatin time to set slightly, resulting in cleaner slices and a much juicier brisket.
Trust the Process
Perhaps the biggest lesson when smoking brisket is not to panic when the temperature stops rising. Almost every newcomer believes something has gone wrong when the thermometer sits at around 70°C for several hours. In reality, this is exactly what should happen.
The stall is not a problem to overcome—it's one of the reasons properly smoked brisket tastes so exceptional. With patience, steady heat and the confidence to let nature take its course, the reward is beautifully tender beef with a deep smoky flavour and a bark that simply cannot be replicated by any other cooking method.
