Early stall on brisket 140 after 12 hours? r/Traeger
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Unexpected stalls can occur for several reasons. They could be the result of inaccurate temperature readouts, insufficient heat, or the quality of the meat itself. Basting or spritzing the brisket can cause it to stall a second time, as the moisture has a cooling effect.. The barbecue stall occurs after you place a large piece of meat, such as brisket, on the smoker. After two to three hours, the temperature of the meat reaches approximately 150°F and stops rising.
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While it's still okay to hit the brisket stall at around 140° to 145°F, it's best to avoid lesser temps. You wouldn't want your meat to stay between 125° and 135°F.. Stuck at 140 degrees? Discover the science behind the brisket stall and learn strategies to overcome this common smoking challenge.