ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 03-06-2010, 04:44 PM   #1
bobaftt
is one Smokin' Farker
 
Join Date: 04-12-08
Location: Chattanooga TN
Downloads: 0
Uploads: 0
Default stall temp brisket?

What temp does brisket usually stall at? I have been riding in the 150's forever!
bobaftt is offline   Reply With Quote


Unread 03-06-2010, 04:46 PM   #2
Harmening
On the road to being a farker
 
Harmening's Avatar
 
Join Date: 04-11-07
Location: West Okoboji, IA
Downloads: 0
Uploads: 0
Default

I've had it stall anywhere between 150-180.
Harmening is offline   Reply With Quote


Unread 03-06-2010, 04:52 PM   #3
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0
Default

IIRC, about 157*. The collagen is melting at this temp. Yes the stall can seem like forever.
__________________
Kevin
Kevin is offline   Reply With Quote


Unread 03-06-2010, 04:56 PM   #4
bobaftt
is one Smokin' Farker
 
Join Date: 04-12-08
Location: Chattanooga TN
Downloads: 0
Uploads: 0
Default

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.
bobaftt is offline   Reply With Quote


Unread 03-06-2010, 05:14 PM   #5
cbagby64
Full Fledged Farker
 
cbagby64's Avatar
 
Join Date: 04-21-09
Location: Urbandale, IA
Downloads: 0
Uploads: 0
Default

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.... :)
__________________
Albino Rhino BBQ
cbagby64 is offline   Reply With Quote


Unread 03-06-2010, 05:25 PM   #6
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Keri C. likes to say about the stall " that is when the magic is happening". Best to just relax.
__________________
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-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 03-06-2010, 05:30 PM   #7
kickassbbq
is One Chatty Farker
 
kickassbbq's Avatar
 
Join Date: 10-20-05
Location: mn
Downloads: 0
Uploads: 0
Default

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!!!!!!
[URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL]
kickassbbq is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Brisket stall -- in the 180's? Unfathomable Bastid Q-talk 4 12-18-2011 04:15 PM
Help-Chicken temp stall highestgrade Q-talk 6 06-25-2011 02:13 PM
injecting brisket AFTER the stall boogiesnap Competition BBQ 2 06-15-2011 02:02 PM
Temp stall concerns Big slick Q-talk 9 06-12-2011 08:00 PM
butt temp stall Chubby Q-talk 16 05-30-2011 12:38 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:55 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.