Are you cooking a juicy brisket?
Are your smoker temperature set and thermometer probe ready?
But are you wondering if brisket stall at an internal temperature of 190°F?
No matter how prepared, even the legends of texas barbecue still end up with the dreaded stall.
I want to help avoid a tough brisket and what to do if you get a stall.
Table of contents
The Beautiful Brisket
Brisket is a larger cut of meat, usually from the chest of a cow.
They require a low and slow method cooking method.
This is due to the higher level of connective tissue and intramuscular fat that needs to be broken down.
Remember – “fat equals flavor” and “good things come to those who wait”.
You can also add loads of flavors to provide the ultimate tasty treat.
What Is a Brisket Stall & Why Does It Happen?
A stall is when the brisket’s internal temperature remains the same for a long period. The brisket stall usually occurs between 150°F- 170°F.
As the meat cook and muscles contract, the moisture is pushed to the surface of the meat.
The moisture evaporates and cools the surface temperature of the meat as well as the temperature in the smoker. This is known as evaporative cooling.
This will cause the stall as your smoker will not be able to emit enough heat.
Can a Brisket Stall Around the 190°F Internal Temp Range?
Yes, a brisket can stall at around the 190°F temperature range.
If your brisket stalls at this temperature after the long cooking time, it isn’t that bad.
This is because it is very close to the ideal temperature for brisket before eating.
What Internal Temp Should the Brisket Be Before It Is Ready to Eat?
The internal temperature for brisket before eating is 195°F.
This is only 5°F more than 190°F.
We don’t want undercooked brisket and always use a meat thermometer to measure.
Throughout the whole cooking process!
What Is the Best Cooking Temperature for a Brisket?
I smoked a beef brisket just the other day at 250°F.
This is the best temperature to avoid chewy meat and keep the meat moist.
How Long Does It Take to Cook a Brisket?
The slower the period the better.
The cooking method will depend as well.
I reccomend smoking for a timeframe of at least 7 hours.
What Do I Do if My Brisket Stalls at an Internal Temp of 190°F?
My brisket is stalling at 190°F, what do I do?
Take it off and stop the cooking process.
It’s done!
As we’ve covered, the internal ideal temperature of the meat should be 195°F.
During the resting process, there is plenty of time for the temperature to rise by around 10°F.
This is more than enough of a time frame for an edible and delicious brisket.
Wrap in aluminum foil or butcher paper while keeping the brisket flat.
Still have your digital thermometer inserted to ensure it gets past the 195°F mark.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
