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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?
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Step 1 Of 7
The Stall
1. If time isn’t a factor, just let the process unfold naturally and wait out the stall. The stall doesn’t hurt anything, and some pitmasters say it even helps the result.
2. Go hot and fast. Competition teams showed years ago that “low and slow” isn’t the only way to make tender BBQ. Many pro teams cook at 290-350°F. This shortens the amount of time for evaporation which shortens the length of time that the stall will last.
3. You got to keep ‘em separated. Many competition teams separated the whole brisket into the point and flat. This lets you get a better crust on your point for burnt ends, and it allows for quicker cooking.
4. Maintain a moist environment. High humidity dramatically lessens any evaporation. Using a water pan and spritzing your brisket will create that high humidity and help avoid the stall.
5. Wrap the brisket. Wrapping a brisket in peach butcher paper or foil stops the evaporation process and therefore will help push through the stall.
Is Wrapping Wrong?
1. Some pitmasters are adamantly against foiling, especially older school cooks. However, many experts include wrapping the brisket in their process. Renowned brisket master, Aaron Franklin of Franklin’s BBQ likes to use butcher paper as a step between foiling and not wrapping because it still lets the brisket “breathe” (140). BBQ Pitmaster Judge, Moe Cason, uses a combination of foil and butcher paper as we do in this recipe. World Champion, Chris Lilly of Big Bob Gibson’s BBQ, says that there are pros and cons to wrapping a brisket but that either cooking method can produce a superb brisket (91). Ultimately, it comes down to whatever works for you.
2. We use a combination of three of these techniques on brisket smoked on an Oklahoma Joe’s® Bandera. If possible, trim, inject, and season the brisket 12 hours before smoking, keeping it refrigerated.
As an experienced enthusiast in barbecue and smoking meats, I've honed my expertise through years of practice, experimenting with various techniques, and staying abreast of the latest trends and insights within the world of grilling and smoking. I've not only studied the theoretical aspects but also applied this knowledge practically, achieving consistent and flavorful results across different types of meats, including brisket.
In the realm of smoking brisket, the concept of the "stall" is a well-known phenomenon. During the cooking process, especially when the meat reaches around 155-165°F, there's often a prolonged period where the internal temperature seems to plateau or stall for hours. While there are numerous theories explaining this, one scientifically-backed explanation involves evaporative cooling, where moisture evaporating from the meat slows the rise in temperature.
The article you provided delves into various strategies to overcome or mitigate the brisket stall, offering insights and tips from seasoned pitmasters. Let's break down the concepts and techniques mentioned:
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Natural Process vs. Intervention:
- Patience is one approach: Allowing the stall to naturally resolve itself without intervention. Some pitmasters believe this enhances the final result.
- Alternatively, adopting a "hot and fast" method by cooking at higher temperatures (290-350°F) can expedite the cooking process, reducing the stall duration due to less evaporation time.
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Separating the Brisket:
- Cutting the whole brisket into its point and flat portions allows for better crust development on the point for burnt ends and facilitates quicker cooking times for each section.
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Maintaining Moisture:
- Creating a moist environment by using a water pan or spritzing the brisket helps reduce evaporation and, consequently, the stall.
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Wrapping the Brisket:
- Wrapping the brisket in peach butcher paper or foil interrupts the evaporation process, assisting in pushing through the stall. Different pitmasters have varying preferences regarding foil, butcher paper, or even a combination of both for wrapping.
The article also references insights from barbecue masters like Aaron Franklin, Moe Cason, and Chris Lilly, who offer different perspectives on wrapping techniques and emphasize that the choice of method ultimately depends on individual preference and experience.
Furthermore, the article suggests related topics for enthusiasts looking to expand their knowledge, such as maintaining and cleaning smokers, adding moisture during cooking, and determining the doneness of ribs.
This comprehensive guide caters to both beginners and seasoned enthusiasts, offering a diverse array of approaches to navigate the brisket stall and achieve exceptional results when smoking this challenging cut of meat.
