the brisket from hell

HUCKS · Apr 20, 2015

had a local off this weekend.got brisket ready to go in smoker at 225 the temps on the meat starting rising just right got to 144 and stalled I have had stalls before but not 7 hours stayed at 144.used 4 diff thenmos to make sure started raising pit temp it got to 151 and stuck there the last 3 hours had the pit running 450 the meat peaked at 185 and tough what would cause this don't ever want it again I did wrap in butcher paper first at 150 and them at 160 wrapped in foil

lantern · Apr 20, 2015

Dang, that was hard to read.:caked:

Anyway, if I had to guess it would be that 225 can make for some slow cooking with a stubborn piece of meat, and the big add was I think you got to checking it and messing with it too much. The loss of heat adds to the cook even after you jacked the heat way up.. Check temp? add some time. Check again? add some time. Wrapping it in paper? add some time. Wrapping it in foil? add some time. It will drive you bananas!

MikeJ65 · Apr 20, 2015

First, I would check your pit thermometer. Second, I would check your four meat thermometers and see if any say 'Thermapen'. If not, I would throw them all away and get a Thermapen.

RubLover · Apr 20, 2015

The 144 stall sounds correct - I cooked a 15lb RD Superior brisket this weekend at 225 on my WSM 18.5 (with water in the pan) and around 144 it started to stall after 8 hours. I just wrapped it in foil and let it finish up at around 200 were it was perfect tenderness and taste. I rarely hit 165 when cooking around 225-250 on briskets. Typically in the 140-150 range for stall.

INmitch · Apr 20, 2015

Crank your pit up to 400* like Darren Warth and that puppy will blow through the stall like an F-15 going through the sound barrier!

the brisket from hell

HUCKS

Knows what a fatty is.

lantern

is One Chatty Farker

MikeJ65

is one Smokin' Farker

RubLover

Knows what a fatty is.

INmitch

is one Smokin' Farker

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