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Unread 12-18-2011, 12:19 PM   #1
Unfathomable Bastid
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Default 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?



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Unread 12-18-2011, 12:38 PM   #2
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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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Unread 12-18-2011, 12:41 PM   #3
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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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Unread 12-18-2011, 01:19 PM   #4
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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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Unread 12-18-2011, 03:15 PM   #5
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Check your thermo & placement. That beef should be done!
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