Double stall brisket?

[ericl23]

I smoked a couple of briskets today both about 11 lbs. I ran the smoker @275 the whole time and both stalled at the usual temp between 160 - 180. One probed like butter at 205 so I pulled it. The other never probed like butter in the thickest part of the flat and seemed to stall again at 211 and wouldn't go beyond that temp. I ended up pulling bc I was afraid it would dry out. Anyone ever experience a double stall? Should I have just let it continue to cook?

Thanks

E

[Wneill20]

Yes some will probe tender some will never get there. What grade of meat? I have had this happen with select never with choice or prime.

[ericl23]

The were both prime. I have a Superior SS2 and even though I rotated the briskets the one that didn't probe spent more time on the top shelf. I wonder if that had anything to do with it.

Thanks

E

[Wneill20]

Not if it hit the IT of 111* i may have took it to 115* to see what happens

[Dusty]

I haven't done enough briskets to notice that, but it is quite common when I'm cooking a chuck roast. I've had them sit at 211 or 212 for an hour. I assume it has something to do with the boiling point of water. At first I was concerned that I might be drying out the meat (and that might be true), but the chuckies still come out nice and moist, and I've taken some to 218 to get to probe tender.

Brian