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Texas-Style Smoked Brisket: The Science of the Stall

Last Modified On: July 25, 2026
The ultimate test of a pitmaster. Master the ‘Texas Trinity’ centerpiece here.

Created By:

Chris Young headshot
Chris Young, Chef and Scientist
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Hot and fast brisket sliced on butcher paper with Combustion Predictive Thermometer.
Difficult
6 hours
5 from 1 vote
  • Created by: Chris Young
BBQ brisket smashburger.
Easy
20 minutes
  • Created by: Sterling Ball
Dominique Rioux's smoked brisket on a grill
8 hours
5 from 1 vote
  • Created by: Dave Joachim
Corned beef, cabbage, potatoes and carrots in a bowl.
Moderate
4.61 from 374 votes
  • Created by: Meathead
Corned beef burger with sauerkraut and swiss cheese on toasted rye bread.
Moderate
25 minutes
3.59 from 63 votes
  • Created by: Clint Cantwell
Sliced corned beef, cabbage, potatoes, and carrots in a bowl.
Moderate
3 hours
4.16 from 104 votes
  • Created by: Meathead
Sauced smoked brisket burnt ends in an aluminum pan.
Moderate
10 hours
4.80 from 10 votes
  • Created by: Meathead
Texas hot guts sausage links on a white plate.
Easy
2 hours
4.10 from 111 votes
  • Created by: Meathead
Sliced brisket and burnt ends in a competition BBQ turn-in box
Difficult
8 hours
3.95 from 112 votes
  • Created by: Clint Cantwell
Sliced sous vide and smoked brisket and a knife on wood cutting board.
Moderate
1 hour
4.18 from 393 votes
  • Created by: Clint Cantwell
Sliced sous vide and smoked pastrami.
Moderate
1 hour 30 minutes
4.26 from 246 votes
  • Created by: Clint Cantwell
Sliced smoked brisket with burnt ends, white bread, pickle chips, and pickled red onions arranged on a wooden cutting board.
Difficult
12 hours
4.66 from 1409 votes
  • Created by: Meathead
Plated Reuben sandwich with corned beef, cheese, and sauerkraut.
Easy
10 minutes
4.09 from 59 votes
  • Created by: Meathead
Pastrami Reuben sandwich with sauerkraut and Swiss cheese.
Moderate
6 hours
4.64 from 987 votes
  • Created by: Meathead

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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:

Cured Fatty Cut

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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