When you are smoking brisket, stalling is a common phenomenon. It usually occurs after a few hours of continuous smoking. At the stall temperature, the meat begins to sweat out. This may last up to 4 hours even after a few degrees drop in internal temperature. Thus, at the stalling hour, the temperature will still be between 160°F and 165°F. Just after stalling, you can wrap it up with aluminum foil and speed up smoking.