The phenomenon encountered during the smoking of a brisket, where the internal temperature plateaus despite continued cooking, is characterized by a temporary halt in the temperature ascent. This often occurs within a specific temperature range, typically between 150F and 170F (65C and 77C). For instance, a brisket might steadily increase in temperature until reaching 160F (71C), at which point the temperature remains constant for several hours before resuming its upward trajectory.
Understanding this temperature plateau is crucial for achieving optimal brisket tenderness and moisture. It is a pivotal point in the cooking process where collagen breaks down, rendering the meat more succulent. Historically, pitmasters have recognized this phase as an integral part of barbecue, developing techniques to manage it and ensure a high-quality final product. Properly navigating this stage leads to a tender and flavorful result, while prematurely shortening the cooking time can yield a tough and dry product.
