Brisket stall help

BBQfirefighter148 · Jun 15, 2013

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 · Jun 15, 2013

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

caseydog · Jun 15, 2013

JP7794 said:
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 · Jun 15, 2013

it has now come up to 165

BBQfirefighter148 · Jun 15, 2013

start of the cook

BBQfirefighter148 · Jun 15, 2013

caseydog said:
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 · Jun 15, 2013

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

BBQfirefighter148 · Jun 15, 2013

here's a little teaser

Porcine Perfection · Jun 15, 2013

BBQfirefighter148 said:
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 · Jun 15, 2013

JP7794 said:
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 · Jun 15, 2013

BBQfirefighter148 said:
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 · Jun 15, 2013

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 · Jun 15, 2013

almost 12 hours for a 8#er though?

Happy Hapgood · Jun 15, 2013

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 · Jun 15, 2013

did probe test

Bludawg · Jun 15, 2013

Slice it across the grain next time Looks more like a Flat to me. Point has different grain structure.BWTFDIK

BBQfirefighter148 · Jun 15, 2013

i thought it was a flat also but the butcher swore it was a point. still was very good. across or with grain?

frognot · Jun 15, 2013

Across the grain

BBQfirefighter148 · Jun 15, 2013

i will do that next time thanks

thunter · Jun 15, 2013

Beautiful bark, nice smoke ring, but it looks a little dry. How was the actual taste and tenderness?

Brisket stall help

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