Can we talk about how brisket stalls at 150, not 165?

I was reading through an old Texas Monthly article last week about Franklin Barbecue and stumbled on a detail that made me stop scrolling. The piece explained that the stall, that long flat spot where your brisket temp just sits there, usually hits somewhere between 150 and 170, and mine always seems to park right at 152. I had been treating 165 as the magic number for wrapping for two whole summers of cooking. Wrapped one at 152 on Saturday, and it came off the smoker just as tender as ever with a better bark. Anybody else find their stall lands lower than the number everyone throws around?

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murphy.barbara5d ago

Stopped dead when I read that 165 number because I did the exact same thing for two summers. Mine parks right around 151 every single time and I kept fighting it, waiting for 165 like some kind of rule. Wrapped at 151 a few weeks back and the flat came out way juicier than my old method. The number everyone repeats is just plain wrong and I wasted a lot of good cooks chasing it.

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