Had a weird brisket stall at 175 on my offset smoker in Austin last weekend

I was cooking a 14 pound prime packer from HEB on my cheap offset. It hit 175 internal and just sat there for almost 3 hours without moving. I checked my firebox temp and it was steady at 275, so I was confused. Did I wrap it too late or is there something else going on with these central Texas cuts? Has anyone else run into a stall that high up?

2 comments

2 Comments

robin_wright27d ago

175 stall for 3 hours? Your brisket was just stubborn (or maybe a little dense).

emerychen27d ago

Wrap it sooner next time at 165, that stall is normal with thicker prime cuts.