Why the Stall Happens

Ever wonder why your brisket's internal temperature suddenly stops rising during a long smoke?

This is called the stall, and it's primarily caused by evaporative cooling. As moisture evaporates from the meat's surface, it carries heat away, temporarily balancing the heat entering the meat.

The stall often occurs around 150–170°F, although the exact temperature varies with cooking conditions.

Wrapping the meat can reduce evaporation and help it move through the stall faster, but it can also soften the bark.

Watch the video for a quick explanation of this fascinating bit of barbecue science.