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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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Hot and fast brisket sliced on butcher paper with Combustion Predictive Thermometer.
Difficult
6 hours
5 from 1 vote
  • Created by: Chris Young
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BBQ brisket smashburger.
Easy
20 minutes
  • Created by: Sterling Ball
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Corned beef, cabbage, potatoes and carrots in a bowl.
Moderate
4.61 from 374 votes
  • Created by: Meathead
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Corned beef burger with sauerkraut and swiss cheese on toasted rye bread.
Moderate
25 minutes
3.59 from 63 votes
  • Created by: Clint Cantwell
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Sliced corned beef, cabbage, potatoes, and carrots in a bowl.
Moderate
3 hours
4.16 from 104 votes
  • Created by: Meathead
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Sauced brisket burnt ends in an aluminum pan.
Moderate
10 hours
4.80 from 10 votes
  • Created by: Meathead
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Texas hot guts sausage links on a white plate.
Easy
2 hours
4.10 from 111 votes
  • Created by: Meathead
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barbecue maitake steak on stone cutting board
Moderate
30 minutes
3.07 from 44 votes
  • Created by: Dave Joachim
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Sliced brisket and burnt ends in a competition BBQ turn-in box
Difficult
8 hours
This item is for members only
3.95 from 112 votes
  • Created by: Clint Cantwell
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Rack of smoked beef back ribs.
6 hours
4.60 from 88 votes
  • Created by: Clint Cantwell
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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
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Pork rib tips and a knife on a cutting board.
Easy
3 hours 15 minutes
3.74 from 97 votes
  • Created by: Clint Cantwell
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Smoked sliced chuck roast next to a slicing knife.
Easy
6 hours
4.26 from 333 votes
  • Created by: Clint Cantwell
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Smoked whole brisket on a kettle charcoal grill.
Difficult
12 hours
4.66 from 1409 votes
  • Created by: Meathead
Read more
Beef dry rub recipe being sprinkled on to brisket.
4.61 from 1450 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:

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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