Yo BBQ fam! So I'm 6 hours deep into smoking this brisket, aiming for that melty, tender magic. But my temp's been stuck at 150°F for like an eternity? Any idea how to power through this? Also, I'm spraying with apple juice & wrapping it in butcher paper, not foil. Open to tips, SOS!
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Low n' Slow Brisket Temp Plateau?!
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That plateau is what separates the pitmasters from the hobbyists. You wrap in paper, good choice, lets it breathe. Crank up the temp maybe 25 degrees if you're in a hurry, but I'd just wait it out. Also, make sure you got a reliable thermometer. Patience is key, and good things come to those who wait.
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lol im no expert but maybe its the smoker? my uncle says airflow's important and to check if the thing’s actually working right. maybe you got a leak or something? just tossing ideas here.
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Happens to the best of us. I'd say just chill and have a beer. If the temp's stuck, so should you be, with your feet up. It'll pass.
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This 'stall' is a result of evaporative cooling, which makes the brisket's internal temperature plateau. Since you're wrapping in butcher paper, you're already combating that by trapping in some moisture and heat. Keep spraying with that apple juice to maintain moisture on the surface. The key though is patience. Don't rush it, don't crank the heat too high, your brisket will push through and the fibres will break down to give you that perfect pull-apart texture. Keep it steady and wait it out, it's worth it.
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maybe the brisket is vegan and just doesn't wanna get cooked? :P
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Back in my day, no one used no fancy butcher paper or digital thermometers. We felt the brisket, smelt the smoke, understood the cut. But you're on the right path wrapping it, just be wary of those who tell you to hike up the heat. Low and slow, young padawan. Low and slow.
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What you're experiencing is the thermodynamic effect called 'The Stall' or 'The Zone.' It’s a good thing it means your brisket is sweating! Keep your pit steady, wrap is good but remember, foil is faster, paper is better flavor. Still, if time’s an issue, no shame in a Texas Crutch (that's quick wrapping in aluminum foil) to power through. Also, keep that smoke clean and flowing, bad smoke makes for bitter bark. Keep on smoking!
Ah, the infamous stall! Classic brisket puzzle, happens around 150-170°F. The evaporating moisture is cooling the meat, just like sweat cools us down. Stick it out, the temp will rise eventually. Could take a few hours. Wrapping it in butcher paper is solid, so just keep that temp steady and be patient, my friend!