The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-05-2009, 04:28 PM   #1
Greg60525
On the road to being a farker
 
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
Downloads: 0
Uploads: 0
Default Question About Brisket Stall Temperature

I always hear that the stall temperature is around 160F.

My question is does the stall temperature depend on the cook temperature?

Lets assume you are cooking at grate temp of 225F, a popular temp. You hit the stall temp and it stays there for a few hours and then rises after that.

If you cook at a lower temp, say 210F, is the stall temp still 160F or does it occur at a lower temperature?

I you cook at a higher temp, say 300F, is the stall temp still 160F or does it occur at a higher temperature? I've heard of people saying that you will blow through the stall temp and not sit in that sweet spot where the collagen is breaking down. I would think that you would hit some other temperature, maybe close to the final temp and the collagen would continue to break down.

What's the science behind this?

Thanks,
__________________
Greg
Greg60525 is offline   Reply With Quote


Unread 07-05-2009, 04:50 PM   #2
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

It always hits me anywhere between 160-167 if I cook at 220 or 260.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Unread 07-05-2009, 06:05 PM   #3
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Downloads: 1
Uploads: 0
Default

Thats normal when I cook at 250 degrees.
My briskets and pork butts stall, may hang there for a few hours then start climbing higher.

When your brisket hits 190, slide a probe into the side of it. If it goes in like butter its done.
If you feel resistance, let it go to 200 degrees and give it the poke test again before pulling off the fire.
The probe must go in very easily, then you know its done.
__________________
You have never really lived until you have done something for someone who can never repay you.

KC I miss your advice.

Heavily medicated for your protection.



Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is online now   Reply With Quote


Unread 07-05-2009, 06:13 PM   #4
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0
Default

Pretty much happens at 160 for me. No matter the cooking temp or cooker. Did an over nighter Friday and the temp hit 160, then dropped a few degrees, took about 2.5 hours before it started climbing again.
__________________
Kevin
Kevin is offline   Reply With Quote


Unread 07-05-2009, 08:36 PM   #5
ezmuny13
On the road to being a farker
 
ezmuny13's Avatar
 
Join Date: 05-18-08
Location: tn
Downloads: 0
Uploads: 0
Default

y does it do this
ezmuny13 is offline   Reply With Quote


Unread 07-05-2009, 08:57 PM   #6
Greg60525
On the road to being a farker
 
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bbqbull View Post
When your brisket hits 190, slide a probe into the side of it. If it goes in like butter its done.
If you feel resistance, let it go to 200 degrees and give it the poke test again before pulling off the fire.
The probe must go in very easily, then you know its done.
Bull,

When I checked it the internal was 200, but the probe had resistance. The next time I checked it the temp was 207 (about 2.5 hours later) and the probe went in like butter. Pulled it off the pit, foiled it and held in the cooler for about an hour or so.........had to take it to my sister's house. The brisket was very tender and tasty, but it was not juicy. I would'nt say it was dry, but it did lack any extra juice. I probably should have checked it more often, but I hate opening the pit. I was using a multi channel digital T/C (Fluke), so I don't have to open the pit to check the temp.
Do you think if I took it off earlier I would have a juicer brisket?

Thanks,
__________________
Greg
Greg60525 is offline   Reply With Quote


Unread 07-05-2009, 09:02 PM   #7
bbq lover
is one Smokin' Farker
 
bbq lover's Avatar
 
Join Date: 09-05-08
Location: tracy ca.
Downloads: 0
Uploads: 0
Default

I would say by reading your post if you pulled and foiled right from smoker there is a problem it keeps cooking when you foil next time let it rest to maybe 160 or so then foil this time will have stopped the cooking prossess and now its just foiled to keep temp .. just my to cents hope that helps
__________________
GREEN MOUNTAIN GRILL <JIM BOWIE > 680 country smoker ugly drum controlled by stoker
bbq lover is offline   Reply With Quote


Unread 07-05-2009, 09:04 PM   #8
Solidkick
somebody shut me the fark up.
 
Solidkick's Avatar
 
Join Date: 10-21-03
Location: Bandera Owner in Missouri
Downloads: 0
Uploads: 0
Default

Some just turn out dry, I've never really understood why.
__________________
Mr. Kick


------------------------------------------------
Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
Solidkick is offline   Reply With Quote


Unread 07-05-2009, 09:11 PM   #9
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Downloads: 1
Uploads: 0
Default

Next time you pull a brisket and foil it, try adding a half cup of beef broth inside the foil.
Do you know what grade brisket was by chance?

I always buy choice, select grade briskets dont have quite as good of marbling.
Ive had choice grade briskets turn out dry before as well.
__________________
You have never really lived until you have done something for someone who can never repay you.

KC I miss your advice.

Heavily medicated for your protection.



Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker

Last edited by bbqbull; 07-05-2009 at 09:12 PM.. Reason: sp
bbqbull is online now   Reply With Quote


Unread 07-05-2009, 10:19 PM   #10
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

i never bring a brisket to 200.. if its still tight at 188-190+, I pull it, foil it tight and cooler it.. let it rest a few hours until its tender. IMO, cooking to 200 will start to dry it out.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 07-05-2009, 11:17 PM   #11
mbshop
Babbling Farker
 
Join Date: 06-24-07
Location: visalia, ca
Downloads: 0
Uploads: 0
Default

i did a high heat brisket sat. i cooked at an avg temp of 325 and noticed very little plateau. i cooked it to 200 and soft when probing and it came out just fine. a little to soft for me as i like a little chew but wife likes it so its a hit.
__________________
george
spam, can't live without it
mbshop is offline   Reply With Quote


Unread 07-05-2009, 11:20 PM   #12
Greg60525
On the road to being a farker
 
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bbq lover View Post
I would say by reading your post if you pulled and foiled right from smoker there is a problem it keeps cooking when you foil next time let it rest to maybe 160 or so then foil this time will have stopped the cooking prossess and now its just foiled to keep temp .. just my to cents hope that helps
That's exactly what I did..........right from the pit, into foil and into a preheated cooler. Three briskets, each wrapped in foil and then a towel and all 3 placed into the cooler..........one large heat mass.


Quote:
Originally Posted by bbqbull View Post
Next time you pull a brisket and foil it, try adding a half cup of beef broth inside the foil.
Do you know what grade brisket was by chance?

I always buy choice, select grade briskets dont have quite as good of marbling.
Ive had choice grade briskets turn out dry before as well.
Choice from Sam's club. Three small flats..... ~ 6.5 pounds each.


Quote:
Originally Posted by BBQchef33 View Post
i never bring a brisket to 200.. if its still tight at 188-190+, I pull it, foil it tight and cooler it.. let it rest a few hours until its tender. IMO, cooking to 200 will start to dry it out.
OK, this could be part of the problem. I've done this before, but could not get that competition tenderness........good for sandwiches, but would fail the "pull test". I've been cooking at a target grate temp of 250, swinging between 240 and 260. I throw it on at ~ 350 when the temp is falling from it's initial preheat stage.
Is it possible that I need to cook longer at a lower temperature to avoid drying out?

Thanks,
__________________
Greg
Greg60525 is offline   Reply With Quote


Unread 07-06-2009, 06:03 AM   #13
Desert Dweller
Babbling Farker

 
Desert Dweller's Avatar
 
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by mbshop View Post
a little to soft for me as i like a little chew but wife likes it so its a hit.
When mama is happy, everyone is happy...
__________________
Bo Compton in Mesa, AZ, KCBS CBJ
Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum
18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings
LFSA RED Thermapen,
And 1 2010 Victor brand Hot Dog Cart
Desert Dweller is offline   Reply With Quote


Unread 07-06-2009, 07:44 AM   #14
michiana mark
is one Smokin' Farker

 
michiana mark's Avatar
 
Join Date: 04-28-07
Location: Elkhart IN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bbqbull View Post
Next time you pull a brisket and foil it, try adding a half cup of beef broth inside the foil.
I'm with Bull on this. I always add back moisture during the coolering process. I believe the "funk" on this is that collegen is broken down and mouister moves it out. The Funkmaster will elaborate more on this when he chimes in.
__________________
Looking for the truth, in the thin blue smoke

Weber Silver 22.5X2, UDSx2
KCBS-CBJ #16571, Member GLBBQA
Roadmaster BBQ comp team
Proud member of the Blue Thermapen Association
Certified MOINKballer Class of 2008
michiana mark is offline   Reply With Quote


Unread 07-06-2009, 09:14 AM   #15
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

In my experience, briskets that are very flexible when you buy them end up being very juicy at the end of the cook. I think the stiff ones are the ones that end up not being juicy like yours.

I ask my butcher for the most flexible brisket he has. Give it a try next time.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Bigmista answers another question - The Stall Bigmista Q-talk 23 01-20-2012 05:47 PM
Brisket stall -- in the 180's? Unfathomable Bastid Q-talk 4 12-18-2011 03:15 PM
injecting brisket AFTER the stall boogiesnap Competition BBQ 2 06-15-2011 01:02 PM
Question on Brisket fat content vs stall time Big_T_BBQ Q-talk 18 04-13-2010 06:50 PM
stall temp brisket? bobaftt Q-talk 6 03-06-2010 04:30 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:28 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts