Just read that 90% of brisket stall happens between 150-160 degrees

I was looking up Aaron Franklin's method last night and found this stat from a Texas A&M meat science study. Apparently that's when the collagen breakdown really kicks in and fights the temp rise. Blew my mind because I always thought the stall was just moisture evaporating off the surface. Does anyone else follow a specific temp range for wrapping or do you just go by feel?

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gray_smith673d agoMost Upvoted

Man that Texas A&M study is fascinating stuff. I've been wrapping around 165 for years just because that's what Franklin says, but now I'm wondering if I should try pushing it closer to 160.