Nah, the physical properties of water has it stalling at 160 with a 225 cooking temp with just a bowl of water. Mixed with muscle fibers and what not, it isn't that efficient in meat and will stall a bit sooner.
Once you get to a 250 cooking temp on your brisket, then the stall will hit around 160-165.
Individual mileage will vary a tad due to varying humidity levels.
From the main site "Stall" page:
Last edited by Jerod Broussard; September 20, 2015, 03:35 PM.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I should say, I really appreciate the thoughts in general. I'm sure this has been covered 1million times. Just a rookie here, and haven't had time to bury down through the pages yet.
If the fat cap is dark. I would lay fat cap up on the grate. This will help bark up the top of the flat, that will never bark enough just hanging. But you could easily go another 1.5 hours before going to the grate.
I'm 3 hours northeast of you. But I grew up 38 miles from the Gulf.
TxAgHill, It sounds to me like you have the Heebe Jeebies. Take it easy and Liston to what these Fellas are telling you, they won't knowingly tell you wrong! Welcome to the Pit, Dan
Last edited by Danjohnston949; September 20, 2015, 04:59 PM.
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