bobaftt
is one Smokin' Farker
- Joined
- Apr 12, 2008
- Location
- Chattanooga TN
What temp does brisket usually stall at? I have been riding in the 150's forever!
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stall temp brisket?
- Thread starter bobaftt
- Start date
Harmening
Knows what a fatty is.
- Joined
- Apr 11, 2007
- Location
- West Okoboji, IA
I've had it stall anywhere between 150-180.
Kevin
Quintessential Chatty Farker
- Joined
- Feb 6, 2005
- Location
- Southern Minnesota
IIRC, about 157*. The collagen is melting at this temp. Yes the stall can seem like forever.
bobaftt
is one Smokin' Farker
- Joined
- Apr 12, 2008
- Location
- Chattanooga TN
thanks guys. Shooting to eat around 7:30 or 8 and was thinking I should be closer to 195 at 5:00. I am going to ramp up the temp a little to help it along.
cbagby64
Full Fledged Farker
- Joined
- Apr 21, 2009
- Location
- Urbandale, IA
don't rush it, i've made that mistake too many time where i bump the heat up and then i lose moisture. I personally would rather eat later and have great brisket. Now my wife on the other hand.... 
HeSmellsLikeSmoke
somebody shut me the fark up.
- Joined
- Apr 2, 2007
- Location
- Warren, Vermont
Keri C. likes to say about the stall " that is when the magic is happening". Best to just relax.
kickassbbq
is Blowin Smoke!
- Joined
- Oct 20, 2005
- Location
- mn
It could stall right there for 3-4 hours sometimes.
If it is NOT going to be done in time and you have figured your time-temp calculations correctly, foil it with moisture in the foil and crank the heat.
I do my entire cook at 375 and I get the BEST most MOIST Brisket every time!
Put it in an aluminum pan and add a Beer. Then cover the pan with foil. Then you also have all of those wonderful juices, too.
That's just how I do them.
If it is NOT going to be done in time and you have figured your time-temp calculations correctly, foil it with moisture in the foil and crank the heat.
I do my entire cook at 375 and I get the BEST most MOIST Brisket every time!
Put it in an aluminum pan and add a Beer. Then cover the pan with foil. Then you also have all of those wonderful juices, too.
That's just how I do them.
