First ever brisket on my Traeger pro. Wrapped at 160 waiting now for

Brisket Stall At 160. Brisket Stall Internal Temps, Wrap Material, and More Barbecue FAQ This phenomenon, often referred to as 'the stall ,' is a key hurdle in barbecue This can happen if you've set the smoker to 300 degrees or higher, something we don't recommend when it comes to brisket.

If there's any discoloration, the brisket is probably not the freshest one you could find You might think you have calculated when to slice and serve, but then your brisket gets stuck in the stall for hours—making dinner late.

The Brisket Stall (Learn How to Beat It Fast!) Simply Meat Smoking

This happens because moisture sweats from the meat and cools it at a greater or similar rate than the ambient temperature in the smoker heats it. When your meat hits the stall, at around 150-160°F and refuses to climb any higher, remove it from the grill This happens because moisture sweats from the meat and cools it at a greater or similar rate than the ambient temperature in the smoker heats it.

Understanding the Brisket Stall Temp A Guide for Smokers and Grillers. The brisket stall is a common occurrence in the world of smoking meat that occurs when the internal temperature of the brisket hits 150 to 160 degrees Fahrenheit But then after about 2 or 3 hours, the climb in temperature plateaus at about 150-160°F for an extended period of time, much to your distress

Brisket Stall Explained The Basics and How to Deal with It. Because smoking is a long and slow cooking application, it's difficult to get around this one Brisket stall, without going into the technical details, is when the temperature on the meat probe thermometer doesn't move even one degree for hours.