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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-18-2011, 12:19 PM | #1 |
Full Fledged Farker
Join Date: 09-23-10
Location: Commerce Township, Michigan
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Brisket stall -- in the 180's?
Hi all,
My 13lb packer has been on since midnight at 240 degrees (13 hours as of now). I foiled when the internal temp reached 165. Have been waiting for it to get to 195 to start probing for doneness, but my stall seems to have commenced at 185 internal temp. It's actually gone down a few degrees as I type this (182). Is it normal to stall at such a high temp? I always thought stalls typically happened in the 160s. Thoughts? ----------- 22.5" WSM (with a DigiQ DX2) UDS (She's mean and ugly) 22.5 Weber Performer Weber Gas
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[I][COLOR=red][B]WSM 22.5"/DigiQ DX2[/B][/COLOR][/I] (I cheat :-D) [B][COLOR=green]UDS Smoker[/COLOR][/B] (built myself though I'm a moron) Weber Performer 22.5" - Charcoal Weber Genesis E-310 - Gas Weber Smokey Joe (A RED one!) |
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12-18-2011, 12:38 PM | #2 |
is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
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its not typical, but not unreasonable. have you probed it anyways to check for tenderness? i have even had them not stall and be done in the 180's. those are typically wet aged for about 50 days. just check it for tenderness, and if not done just keep checking
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roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset |
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12-18-2011, 12:41 PM | #3 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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It happens like said now is the time to continue checking to see when it's done.
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12-18-2011, 01:19 PM | #4 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I've had it before. I wonder if it is due to thermometer placement and cooked at hotter temperature. The reasoning is at a higher temperature, you'll get a greater temperature gradient.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-18-2011, 03:15 PM | #5 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Check your thermo & placement. That beef should be done!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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