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stall

  1. G

    What causes the stall to continue AFTER wrapping?

    Here's what happened: I recently got a Billows from Thermoworks and I've had issues with it, mostly because using it requires slightly different approaches. But on this use, it worked as advertized. It got me to my 225° and it stayed there like a pro. When I got to the stall (I was cooking a...
    • Gary_C
    • Thread
    • billows smw stall
    • Replies: 16
    • Forum: Q-talk
  2. W

    Brisket and boston butt

    Good morning guys, i Put a Boston Butt and a brisket on the smoker at 10pm (boston) 12am brisket they are both in the stall at 145 degrees, has that happened to anyone else?
    • wes2898
    • Thread
    • boston butt brisket stall
    • Replies: 10
    • Forum: Q-talk
  3. M

    Medium Brisket, or stalling with wet bulb

    Hi everyone, I think I've re-invented the wheel, here, and I want to solicit a discussion to see if this is so. I was amazed to see that the sous vide crowd are cooking brisket at very low temperatures (57C to 80C). This reminded me of a Texan (texasgrassfedbeef.com, Ted Slanker)...
    • matadorbait
    • Thread
    • brisket sous vide stall very low-and-slow wet bulb
    • Replies: 10
    • Forum: Q-talk
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