Stumbled on a stat that blew my mind about brisket stall temps

Was reading through the Franklin BBQ book last night and found out most briskets actually stall around 155-160 degrees, not the 165 everyone always talks about. I always thought it was a hard number but turns out it depends on the fat cap thickness and moisture. Has anyone else noticed their stalls hitting at different temps than the standard advice?

2 comments

2 Comments

elizabeth2205d ago

Yeah that 165 number gets thrown around like it's carved in stone but every brisket I've done sits differently. Thicker fat cap definitely pushes mine closer to 160 or even lower before the sweat settles in.

thea7045d ago

Oh man tell me about it. I swear my smoker has a personal vendetta against me because every time I hit that magical 165 the stall decides to camp out for like four hours just to humble me. My last brisket had me refreshing my thermometer app like it was gonna magically speed things up.