← Replies in Texas Style Smoked Beef Brisket Recipe

The stall is caused by the muscle fibers constricting, and squeezing moisture out, causing an evaporation/cooling effect. I've found that the higher the fat content the lower the stall time, because there's less muscle fiber. But also,.... Every piece of meat I've ever smoked has a mind of it's own, and they're all different, lol

Same thing happened to me this last time. I can understand a few hours time difference but when keeping all of the other variables consistent, I can't figure out why one cook could be done in less than half the time vs. the previous same size brisket. Even wrapping in towels and keeping in the cooler once I hit my target temp only buys me another 2-3 hours. It is hard to plan in advance; has to be something I am doing wrong. That said, the shortest cook time also provided me with the best finished product. Back to the drawing board I suppose 🤔.