Foil prevents evaporation and will over time approach a low simmer like effect. The moisture will create a little bit of steam that will further tenderize your food and speed up the cooking process. You can also add a little bit of apple cider or apple juice to increase moisture levels. Once it’s reached a temperature of 150-170☏ wrap it in aluminum foil. The Texas Crutch is a method in which you wrap brisket with foil as it has reached its stall. If your goal is to retain more moisture, decrease your cooking time, and “beat” the stall – you can try out a trick called the Texas Crutch. After a certain amount of time, there isn’t any moisture left in your brisket and the internal temperature will begin to rise.
This balance of heat and cooling stays in place for a few hours, and is the exact reason for the brisket stall. From there, the evaporating moisture has an offsetting cooling effect on the surface of your meat while it continues to cook. The heat that does get absorbed by the brisket warms the food, melts fat, and evaporates the moisture inside of the cut of beef. Some of the heat escapes through vents, but some of it gets absorbed by the food that you’re cooking on the smoker. This heat is then distributed throughout your cooking chamber. Inside of most types of smokers, a fire is the source of heat (or a heating element if you’re using an electric smoker). The “sweat” cools the brisket and keeps the temperature down for a period of time (typically around 4 hours), and after the moisture is gone, the temperature of your brisket will rise more. The science behind the brisket stall can be explained as the consequence of evaporative cooling – which is essentially a fancy way of saying that your brisket is sweating inside the smoker.
With a few of the most common theories debunked, it’s time to take a look at the real reason for the occurrence of brisket stall.
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