Brisket Plateau Question

[JohnnyRock]

Every time I seem to do a brisket, although the pit temp is very solid at 225.. I get to a point where the brisket begins to DROP in temp?

What is happening/occurring at this point?

Any advice? thanks

 

[Steve_M]

It's called evaporative cooling (the stall) and is very well explained here:

http://amazingribs.com/tips_and_technique/the_stall.html

 

[RalphTrimble]

Basically the fat starts melting and carrying away heat with it...

 

[DaveW]

Yep, evaporative cooling. Basically, it's the same thing that happens to you when you sweat. Rate of temp increase will slow, stop, or even reverse during the stall. When it happens, you have a number of choices. You can crank the heat up and power through it. Or you can wrap in foil and power through as well. Third, do both. Fourth option is to open another beer and just wait it out.


BTW, the stall isn't specific to brisket. It happens with all cuts that you take to higher internal temps. The thicker the piece of meat, the more pronounced the stall.

 

[Dwain Pannell]

When cooking at low-temperature the stall is very prominent. Higher temps reduce the length and "the dip". Either let it ride or wrapping it when it hits the stall will power thru it.

 

[Bryan Mayland]

Here's my 6lb boston butt from yesterday. You can see it started to dip too but I was in a hurry so I foiled it at the second yellow mark. Before I had HeaterMeter with graphs and stuff I knew it stalled but didn't pay enough attention to realize it actually dropped in temperature!