Question About Brisket Stall Temperature
I always hear that the stall temperature is around 160°F.
My question is does the stall temperature depend on the cook temperature?
Lets assume you are cooking at grate temp of 225°F, a popular temp. You hit the stall temp and it stays there for a few hours and then rises after that.
If you cook at a lower temp, say 210°F, is the stall temp still 160°F or does it occur at a lower temperature?
I you cook at a higher temp, say 300°F, is the stall temp still 160°F or does it occur at a higher temperature? I've heard of people saying that you will blow through the stall temp and not sit in that sweet spot where the collagen is breaking down. I would think that you would hit some other temperature, maybe close to the final temp and the collagen would continue to break down.
What's the science behind this?