The physics of the plateau
As meat surface moisture evaporates, it cools the meat exactly like sweat cools skin — around 150–170°F internal, the cooling matches the cooker's input, and temperature flatlines for hours. Nothing is wrong: the meat is air-drying itself. Thermometer-checking every 20 minutes changes nothing; the stall breaks when the surface dries enough.
The wrap decision tree
Wrap in foil: fastest stall-break, softest bark (steamed), juiciest finish. Wrap in butcher paper: breaks the stall nearly as fast, preserves bark, the modern default. Ride it naked: best bark, longest cook, most fuel. All three produce good brisket — the choice is bark-vs-clock, made consciously instead of frantically.
The fuel and patience connection
Stalls extend cooks by 2–4 hours: the charcoal calculator's weather-and-hours math exists precisely so the stall arrives with fuel still burning. Cooks who budget for the stall sleep through it; cooks who did not, discover the 2 AM refill and the forum post that saves them.