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Unread 06-15-2013, 03:07 PM   #1
BBQfirefighter148
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Default 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
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Unread 06-15-2013, 03:43 PM   #2
Porcine Perfection
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yep. Not sure why it dropped temp, but the stall is unpredictable.
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Unread 06-15-2013, 03:47 PM   #3
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Quote:
Originally Posted by JP7794 View Post
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.

Murphy :beck:
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Unread 06-15-2013, 03:47 PM   #4
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it has now come up to 165
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Unread 06-15-2013, 03:51 PM   #5
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start of the cook
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Unread 06-15-2013, 03:53 PM   #6
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Quote:
Originally Posted by caseydog View Post
Actually, I think the closer it is to suppertime, the longer the stall lasts.

Murphy :beck:
tell me about it the wife is asking every 5 min is it done yet or what temp is it at
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Unread 06-15-2013, 03:56 PM   #7
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Grab yourself something cold and wait it out... She's right on track!
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Unread 06-15-2013, 04:01 PM   #8
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here's a little teaser
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Unread 06-15-2013, 04:05 PM   #9
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Quote:
Originally Posted by BBQfirefighter148 View Post
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.
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Unread 06-15-2013, 04:10 PM   #10
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Quote:
Originally Posted by JP7794 View Post
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
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Unread 06-15-2013, 05:03 PM   #11
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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
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Unread 06-15-2013, 05:30 PM   #12
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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.
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Unread 06-15-2013, 05:32 PM   #13
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almost 12 hours for a 8#er though?
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Unread 06-15-2013, 05:35 PM   #14
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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?
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Unread 06-15-2013, 05:54 PM   #15
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did probe test
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