Brisket and boston butt
- Thread starter wes2898
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- boston butt brisket stall
sudsandswine
Quintessential Chatty Farker
I doubt you’re actually in “the stall” if those internal temps are correct. What temp are you cooking at? I’m guessing pretty low. The smaller the temperature difference between your cook temp and internal meat temp the longer it will take for the internal temp of the meat to rise. i.e. if you’re cooking at 225* and the meat temp is 45* the time it takes to rise 1* will be much less than when the meat temp is 145*.
The “stall” is caused by moisture released from the meat cooking the surface of it and this usually occurs somewhere around 170*, IME.
The “stall” is caused by moisture released from the meat cooking the surface of it and this usually occurs somewhere around 170*, IME.
keeperofsecrets
Full Fledged Farker
I find that "the stall" happens at between 160 and 180, and generally around 8 hours into a 225 degree* cook with a brisket between 14 and 17 lbs. The one I finished yesterday was an 18 lb packer that I trimmed around 3 lbs off of. I put it on at 4 am, I wrapped it at 12:30 pm and pulled it to rest at 7:30 pm.
*I'm on a stick burner and the temp was in the neighborhood of (mas o menos 20 degrees), not exactly 225.
*I'm on a stick burner and the temp was in the neighborhood of (mas o menos 20 degrees), not exactly 225.
wes2898
Found some matches.
i haven't looked in the smoker since midnight (10.5 hrs ago) i have my smoker thermometer which is 10* off than the mavrick themometer in the smoker. i bumped the heat to 250 and the meat now reads 153*. hopefully it is just needing higher temp in the smoker
wes2898
Found some matches.
so I had what i thought was a stall at 145* then the actual stall was at 160* i kept the smoker really close to the target temp of 135* give or take 20* but thats to be expected. does anybody have any explanations? the brisket was a little drier than i liked but it turned out well. the boston Butt was perfect. I smoked the brisket for my neighbor so i didn't get a picture, i'll post a pic of the butt after the rest.
El Ropo
Quintessential Chatty Farker
Crank up the heat to 275-300F at grate level, your proteins will cook appropriately. Using a "target temp" of 235, if your thermo is off by 15F, you could be cooking at a 220F grate temp. This is going to take forever and a day to cook large hunks of meat. Sounds like another victim of the 225F myth. Also try not to peek (open the cooker), let the low pressure cooking system do its thing.
