The phenomenon observed during the cooking of brisket, where the internal temperature plateaus for an extended period, typically occurs within a specific temperature range. This plateau, often between 150F and 170F, can last for several hours and is a critical point in the barbecue process. This temporary halt in temperature increase is due to evaporative cooling, as moisture from the meat’s surface evaporates.
Understanding this temperature plateau is crucial for successful brisket preparation. It allows pitmasters to anticipate and manage the cooking process effectively. Recognizing this stage prevents premature removal of the brisket, which could result in a tough and undercooked final product. Historically, experienced cooks have used this knowledge to optimize the final tenderness and flavor of the meat.