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Fought a brisket stall for 9 hours straight and still ended up with shoe leather
I got this beautiful 15-pound prime packer from a farm down in Lockhart last weekend, figured it'd be an easy 12-hour smoke. Hit the stall around 160 internal and it just would not budge, I mean I was wrapping, bumping temps, the whole deal. Ended up fighting that thing for 9 extra hours before I finally pulled it at 2 in the morning (my wife was not thrilled). Have any of you run into a brisket that just refused to push through the stall, or did I just mess up my setup royally?
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lisak262mo ago
Bet your fire was running too clean the whole time. Did you check if your smoke was thin enough to see your hand across the pit?
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the_paul2mo ago
Is it just me or does thin, clean smoke not always mean a good cook, @lisak26? I've had plenty of great briskets where the smoke was white and thick for the first hour or two. Thin blue smoke is nice but I don't stress over it as long as the meat tastes right.
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