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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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Thread Tools |
03-06-2010, 03:44 PM
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#1 |
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is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN
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stall temp brisket?
What temp does brisket usually stall at? I have been riding in the 150's forever!
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03-06-2010, 03:46 PM
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#2 |
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On the road to being a farker
Join Date: 04-11-07
Location: West Okoboji, IA
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I've had it stall anywhere between 150-180.
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03-06-2010, 03:52 PM
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#3 |
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Moderator
 
Join Date: 02-06-05
Location: Southern Minnesota
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IIRC, about 157*. The collagen is melting at this temp. Yes the stall can seem like forever.
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Kevin |
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03-06-2010, 03:56 PM
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#4 |
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is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN
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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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03-06-2010, 04:14 PM
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#5 |
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Full Fledged Farker
Join Date: 04-21-09
Location: Urbandale, IA
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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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Albino Rhino BBQ |
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03-06-2010, 04:25 PM
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#6 |
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somebody shut me the fark up.
  
Join Date: 04-02-07
Location: Warren, Vermont
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Keri C. likes to say about the stall " that is when the magic is happening". Best to just relax.
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Jim - Another transplanted Texan Former KCBS CBJ 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-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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03-06-2010, 04:30 PM
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#7 |
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is One Chatty Farker
Join Date: 10-20-05
Location: mn
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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. |
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