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Texas-Style Smoked Brisket: The Science of the Stall

The ultimate test of a pitmaster. Master the ‘Texas Trinity’ centerpiece here.

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FAQ

What is the 'stall'?
Evaporative cooling that halts temp rise; beat it with the ‘Texas Crutch.’
The flat is for uniform slices; the point is for burnt ends.
Injecting with beef broth/tallow helps prevent the flat from drying out.
Should I trim it?

Quick Facts

Type:

Bone-in Connective Tissue

Best For:

Central Texas-style smoking

Temperature:

203°F (95°C)

Texture:

Melt-in-your-mouth tender when rendered correctly

Flavor Pairings:

Dalmatian Rub (Salt/Pepper), Beef Tallow, Oak

Common Mistakes:

Slicing with the grain instead of against it.

Best Equipment:

Offset Smoker or Pellet Grill

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