How to Get Past the Stall When Smoking Brisket
Brisket can be intimidating. Here are a few tips and a process for smoking award-winning brisket at home on your Oklahoma Joe’s® Smokers.
The stall is when a large cut of meat like a pork butt or beef brisket is cooking, and the internal temperature of the meat just seems to “stall” or plateau around 155-165°F for hours. There are many explanations out there as to what is going on with the stall, but one of the most scientifically-based theories is that evaporative cooling causes the stall. How can you avoid or shorten the stall?