Originally Posted by jasonjax
I think "we" would have to agree on what "insignificant" meant here. I know it freaked the hell out of me the first couple times I saw it with both brisket and butts. Of course, once initiated into this phenomenon, whether it be redneck or quantum physics based I was able to develop strong coping mechanisms. The most important of which is ........... patience.
I calculate, and remember I worked at the Old Kreutz, that by the time I ever heard this term (stall) I had cooked enough brisket to be equivalent to the average weight of a 4000 square foot house. I had also won a few walks in a few Texas BBQ Pageants (they were more like competitions then) such as the Taylor International, Fort Worth Livestock ect.
The point is.... the stall really is irrelevant when you think in terms of hot and fast.... I mean if your 12 pounders are done in 6-8 hours or less, you got enough sleep because you didn't tend a stupid fire all night, and you planned well, allowing plenty of resting time before the guests arrived... welllll.... this "stall" thing is sort of in the "who cares" department. Kind of like the Maliard Reaction. Half the people who know what that is cannot make a decent bark to save their lives anyway.
Now if you took all the information on the internet, calculated everything the way it works out on paper, then have you ego INSIST you pull the brisket out of the pit in front of them (instead of out of a ice chest or cambro) then having the brisket, which had been hooked up to 13 probes with wires coming out of it and the pit and a computerized or printed tape track of the internal temps at every given moment... well then... the over analysis of the stall and why the meat stopped its internal arc would be very frustrating indeed. WHY IS MY BRISKET NOT DONE ACCORDING TO THIS GRID???? No, Brisket expertise, like History, is properly taught anecdotally not matrixally.
I remember how my bbq skills suffered when I began to listen to what people said on the internet. After years of success at house temps around 275 or higher I listened to the hype as one guy said, "if his bbq is good at 250, mine will be better at 230" Then the next guy says "if its good at 230, then I am doing it at 220," then people start modifying their NBS to be air tight (thereby ruining a pit designed to leak enough to cook naturally at the temp I had success with anyway) .... well.... before long I am hearing of guys that smoke a brisket 16 hours at 180 then pop it in the oven all night. WTF????? Heck I remember people blaming a ruined brisket on "flareups" as if it was this phantom which came upon you when you least expected it and ruined your brisket when we all know now, or at least I have proved I think, that high heat's worst contribution is that the faster you cook the less depth you have (up or rather down to a point).
When you're dancing around "as low as you can go" thinking that makes the better cue.... well, these types of things become important when you are trying to escape the basic fact... you are cooking like an idiot. BBQ Is redneck cooking.