The phenomenon encountered during the smoking of brisket where the internal temperature plateaus for an extended period, often between 150F and 170F, is a significant event in the cooking process. This plateau can last for several hours, causing concern for those unfamiliar with its inevitability. It arises due to evaporative cooling: as moisture from the meat reaches the surface, it evaporates, requiring energy in the form of heat, which in turn slows down the temperature increase within the brisket.
Understanding this temperature plateau is crucial for successful brisket preparation. Attempting to force the temperature up by increasing the smoker’s heat can lead to a dry, tough final product. Recognizing this stage allows for informed decisions on how to proceed, typically involving strategies to manage the evaporative cooling, ensuring a tender and juicy result. This understanding separates novice cooks from experienced pitmasters.
