jordanr89•24d agoMost Upvoted

Had a weekend where my brisket temp stalled for 6 hours straight

I smoked a 15 pound prime packer last Saturday and that dang stall hit at 160 degrees and just sat there forever. I wrapped it in butcher paper at hour 4 but the temp barely moved an inch for another 2 hours. By the time it finally hit 203, my guests were hovering around the smoker giving me that look. Anyone else ever had a stall that felt like it was never gonna break?

2 comments

2 Comments

markl7524d ago

That 6 hour stall must have been brutal. I've had a 14 pounder sit at 165 for almost 5 hours and it felt like watching paint dry. Wrapping in butcher paper helps but sometimes the meat just wants to take its sweet time. Did you try bumping your smoker temp up to 275 or 300 after wrapping? I've found that pushing the heat a bit can help shave off an hour or two off that stall.

beth_butler7524d ago

Bumping the heat after wrapping is honestly the way to go. I had a 15 pound brisket that just would NOT budge past 165 for like 4 hours one time, so I cranked my pit up to 300 and it was done in about 2 more hours. The meat came out perfectly tender with NO dry spots at all, I was shocked. Butcher paper is a MUST though, foil made the bark way too soft for my taste. Now I wrap at 165 and bump the temp right away if I know I'm on a time crunch.