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Old 03-06-2010, 03:44 PM   #1
is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN
Default stall temp brisket?

What temp does brisket usually stall at? I have been riding in the 150's forever!
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Old 03-06-2010, 03:46 PM   #2
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I've had it stall anywhere between 150-180.
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Old 03-06-2010, 03:52 PM   #3
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Location: Southern Minnesota

IIRC, about 157*. The collagen is melting at this temp. Yes the stall can seem like forever.
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Old 03-06-2010, 03:56 PM   #4
is one Smokin' Farker
Join Date: 04-12-08
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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.
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Old 03-06-2010, 04:14 PM   #5
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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.... :)
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Old 03-06-2010, 04:25 PM   #6
somebody shut me the fark up.
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Join Date: 04-02-07
Location: Warren, Vermont

Keri C. likes to say about the stall " that is when the magic is happening". Best to just relax.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

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Old 03-06-2010, 04:30 PM   #7
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Join Date: 10-20-05
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.
Smoke On!!!!!!
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