The stall is difficult, espically in competition. I had two briskets, both about 14 lbs pretrim, last year that I put on at the same time one hit pull temp in 7 hrs, the other took close to 12. Both were cooked on my Chargriller.
[SIZE=3][COLOR=red][B]Brandon "Banjo" Santifer[/B][/COLOR][/SIZE]
Chargriller Outlaw w/firebox-modified