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That one Saturday when my brisket stalled for 5 hours and I almost lost it
I put a 14 pound prime packer on my offset smoker at 6 AM last Saturday. Hit 170 degrees right on schedule around noon, then it just sat there for 5 hours. I was checking every 20 minutes, adding wood, even wrapped it in butcher paper at hour 3. Finally pushed through to 203 degrees by 7 PM and it came out the best brisket I've ever made. Has anyone else had a stall that long and still gotten good results?
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