So I've done several racks of ribs in my PBC, and feel pretty dang comfortable producing a quality rib now.
I'm 3:30 into my brisket smoke.
Been monitoring the meat / inside cooker temp the whole time.
I've been running 225ish the whole smoke - occasionally hotter or a shade cooler.
I'm stuck at 150 for last hour.
Is this the stall? I feel like it should be at 160 or so.
Hoping one or two of you veterans is out there watching football, drinking a cold one, and waiting to help a rookie.
I'm 3:30 into my brisket smoke.
Been monitoring the meat / inside cooker temp the whole time.
I've been running 225ish the whole smoke - occasionally hotter or a shade cooler.
I'm stuck at 150 for last hour.
Is this the stall? I feel like it should be at 160 or so.
Hoping one or two of you veterans is out there watching football, drinking a cold one, and waiting to help a rookie.
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