The Brisket Stall: Everyone Was Wrong, and a Kitchen Sponge Proved It

Your brisket has been stuck at 161°F for four hours. The fire is fine. The fuel is fine. The probe is fine. Nothing is broken. For decades barbecue blamed the stall on collagen, on rendering fat, or on protein — and all three explanations fall apart the moment you check them. Then a physicist put a chunk of pure beef fat and a wet kitchen sponge in a smoker at 225°F, and watched the sponge stall. This is what is actually happening inside a big cut of meat, why every instinct you have at two in the morning makes it worse, and how to beat the stall without giving up the bark you spent all day building. CHAPTERS 0:00 Two in the Morning 0:40 The Stall 1:40 The Top Suspects 3:06 The Sponge 6:02 Beating It 7:33 Go to Bed 7:55 Sources SOURCES — please go read these The sponge experiment, the energy argument and the evaporative-cooling explanation are Prof. Greg Blonder's work. This video is a retelling of his research, not a discovery of ours. • "The Science Behind the Stall" — Prof. Greg Blonder, Genuine Ideas http://www.genuineideas.com/ArticlesI... • Prof. Greg Blonder's articles at AmazingRibs https://amazingribs.com/author/prof-g... • "What Causes The BBQ Stall" — Meathead's AmazingRibs.com https://amazingribs.com/more-techniqu... Thank you to both for putting this material out in public where anyone can read it. ABOUT US Stove & Grill Parts For Less — replacement parts for pellet grills, pellet stoves, wood stoves and gas fireplaces, including the largest aftermarket (AMP) range in the industry. https://pellet-stove-parts-4less.com More repair guides and grill science:    / channel   This video contains AI-generated imagery. #brisket #bbq #brisketstall #texascrutch #pelletgrill #smoking #bbqscience #barbecue