campbell.evan•2mo agoProlific Poster

Heads up about a weird stall on a brisket that just would not break

I was smoking a 14 pound prime packer last weekend and it hit the stall at 165 like normal. Except this time, it just sat there for over 7 hours. I wrapped it in butcher paper at 170, bumped the pit temp, nothing worked. Finally broke through after 9 total hours in the stall, which is insane. Has anyone else had a brisket just decide to take a full day off in the middle of a cook?

3 comments

3 Comments

dakotap652mo ago

What was your pit temp during that whole stall? I've seen them hold on for dear life when the temp is too low, like stuck at 225. Did you check your thermometer for accuracy? A bad probe reading could make it seem like it's not moving when it actually is.

the_ruby2mo ago

Yeah @dakotap65, a bad probe is like trusting a broken clock.

robin_wright25d ago

Ever try bumping the pit up to 275 just to see if it breaks through? In my experience that extra heat helps push past the plateau way faster than waiting it out.