The brisket stall can be sped up by wrapping the meat in foil or butcher paper, increasing smoker temperature, or using a water pan to regulate heat.

The brisket stall occurs when the internal temperature plateaus during smoking, typically between 150-170°F. This happens due to evaporative cooling. Several methods can accelerate the process and reduce cooking time.

Wrap the brisket

• Aluminum foil wrap (Texas Crutch): Traps moisture and heat
• Butcher paper wrap: Allows some moisture escape while retaining heat
• Wrap when internal temp reaches 160-165°F

Increase smoker temperature

• Raise from 225°F to 250-275°F
• Reduces stall duration by 1-2 hours
• Monitor closely to prevent drying

Adjust cooking environment

• Use water pan to stabilize temperature
• Place brisket fat-side up to self-baste
• Minimize lid opening to maintain consistent heat

Comparison of methods