Understanding the 'Stall' in Brisket Smoking and How to Wrap

The 'stall' is a temperature plateau (usually around 150°F to 170°F) where meat stops warming for hours. This stall is caused by evaporative cooling: as moisture evaporates from the surface, it cools the meat, balancing the heat of the cooker.

Wrap the meat in peach butcher paper or foil once the bark is set to trap moisture, bypass the stall, and keep the roast juicy.