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-   -   Brisket stall help (http://www.bbq-brethren.com/forum/showthread.php?t=163408)

BBQfirefighter148 06-15-2013 03:07 PM

Brisket stall help
 
need some help guys i have a 8# point been between 245-275 for about 8 hours it hit the stall around 165 and after 2.5hrs starting rising up to 172 at that time i had to add some more fuel and have been sitting at 268 for the last 2 hours dropped to 158 and has been stuck there. i have never done a brisket with out using the crutch and wanted to try without it. is this a normal stall for a brisket?

thanks for the help

Porcine Perfection 06-15-2013 03:43 PM

yep. Not sure why it dropped temp, but the stall is unpredictable.

caseydog 06-15-2013 03:47 PM

Quote:

Originally Posted by JP7794 (Post 2516963)
yep. Not sure why it dropped temp, but the stall is unpredictable.

Actually, I think the closer it is to suppertime, the longer the stall lasts. :tsk:

Murphy :beck:

BBQfirefighter148 06-15-2013 03:47 PM

it has now come up to 165

BBQfirefighter148 06-15-2013 03:51 PM

1 Attachment(s)
start of the cook

BBQfirefighter148 06-15-2013 03:53 PM

Quote:

Originally Posted by caseydog (Post 2516969)
Actually, I think the closer it is to suppertime, the longer the stall lasts. :tsk:

Murphy :beck:

tell me about it the wife is asking every 5 min is it done yet or what temp is it at

thunter 06-15-2013 03:56 PM

Grab yourself something cold and wait it out... She's right on track!

BBQfirefighter148 06-15-2013 04:01 PM

1 Attachment(s)
here's a little teaser

Porcine Perfection 06-15-2013 04:05 PM

Quote:

Originally Posted by BBQfirefighter148 (Post 2516975)
tell me about it the wife is asking every 5 min is it done yet or what temp is it at

The answer to that question is, "its done when its done". My wife used to be the same way but now she just expects dinner whenever and goes on and eats the sides first. Still not as late as when I was drinking.

BBQfirefighter148 06-15-2013 04:10 PM

Quote:

Originally Posted by JP7794 (Post 2516991)
The answer to that question is, "its done when its done". My wife used to be the same way but now she just expects dinner whenever and goes on and eats the sides first. Still not as late as when I was drinking.

"its done whens its done" is my response sometimes that doesn't go over to well haha

BBQfirefighter148 06-15-2013 05:03 PM

Quote:

Originally Posted by BBQfirefighter148 (Post 2516970)
it has now come up to 165

271 in the pit and the meat has now gone back down to 158. what is going on here

HeSmellsLikeSmoke 06-15-2013 05:30 PM

The stall is when the magic of turning a tough muscle into a succulent piece of beef is happening. Just relax and enjoy the ride. :becky:

BBQfirefighter148 06-15-2013 05:32 PM

almost 12 hours for a 8#er though?

Toast 06-15-2013 05:35 PM

I'm not sure you have your probe in the right place looking at the pic. I like to go in horizontal from the end to the thickest part. Have you checked for probe tender?

BBQfirefighter148 06-15-2013 05:54 PM

2 Attachment(s)
did probe test


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