Can Brisket Stall at 190? (Learn Why and How to Fix It)

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.

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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.

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What Is a Brisket Stall & Why Does It Happen?

A stall is when the internal temperature of the brisket remains the same for hours of cooking.

This tends to happen on larger cuts of meat due to evaporative cooling.

Evaporative cooling is when the water within the meat protein fibers evaporates.

The evaporation of moisture from the protein fibers is higher.

Then the heat energy from your smoker!

This will cause the stall as your charcoal grill or pellet smoker will not be able to emit enough heat.

Against all that moisture!

The common temperature for this to happen is when the piece of meat’s internal temp is at 155°F.

It is however possible to happen between 125°F to 190°F degree range.

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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.

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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!

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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.

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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.

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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

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

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 adventures with you!

You can read more on our About Us page.

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