Why your brisket parks at 160°F for hours — and what to do about it.
Around 150–170°F internal, evaporating moisture cools the surface of the meat as fast as the smoker heats it — so the temperature flatlines, sometimes for hours. It's normal and it's not your smoker.
Wrap the meat tightly in butcher paper or foil once the bark is set (~165°F). This traps moisture, stops evaporative cooling, and pushes through the stall an hour or two faster. Paper keeps more bark; foil is faster but softens it.
If you have time, leave it unwrapped for maximum bark — the stall always breaks eventually.
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