Brisket stall -- in the 180's?

Unfathomable Bastid · Dec 18, 2011

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?

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22.5" WSM (with a DigiQ DX2)
UDS (She's mean and ugly)
22.5 Weber Performer
Weber Gas

southernstyle · Dec 18, 2011

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

Skidder · Dec 18, 2011

It happens like said now is the time to continue checking to see when it's done.

Gore · Dec 18, 2011

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.

Bbq Bubba · Dec 18, 2011

Check your thermo & placement. That beef should be done!

Brisket stall -- in the 180's?

Unfathomable Bastid

Full Fledged Farker

southernstyle

is one Smokin' Farker

Skidder

Babbling Farker

Gore

Phizzy

Bbq Bubba

somebody shut me the fark up.

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