Brisket for a big pool party

[Angryfish]

Cooking another full packer brisket on the PBC today.
the internal temp quickly came up to 154deg and stalled. Seems normal so far. Has been stalled for about an hour then the internal temp began to drop. From 154 to 151. I’ve never seen this before.
the pit temp is oscillating between 225 and 232 which is a bit lower than the 260 it was riding at.
i suppose it’s evaporating.
many thoughts?

[ItsAllGoneToTheDogs]

I've had stalls drop a few degrees, no problem... could also have your probe in a fat pocket?

[Panhead John]

I’ve heard of this before. Occasionally when a brisket is in the stall, the IT can drop some, because of the evaporative sweating. It shouldn’t drop too much though, I wouldn’t worry about it. You can try and raise your temps a little if the stall lasts too long.

[Panhead John]

Angryfish If you want, feel free to post your pics here……

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/1426319-ladies-and-gentlemen-start-your-coals-the-memorial-day-brisket-cook-begins%E2%80%A6

[fzxdoc]

Crack the lid and kick the heat up a bit if you want to power through the stall a little faster. I like to keep the ambient temp pretty steady throughout the cook, and not let the food be the boss of it.

That said, I always use 2 ambient probes positioned across the barrel from each other and take the average. I almost never have to mess with adjusting the temp that way. The temp readings on the two probes can differ by as much as 40° to 60° from each other, depending on what's in the barrel and the stage of the cook. They usually differ more in the early hours of a long cook and come closer together as the cook progresses.

Enjoy your cook today!

Kathryn

[Panhead John]

What are the chances? We all 3 posted at the exact same time….😂

[Jerod Broussard]

Stall- evaporate cooling (latent heat of vaporization) that uses up energy is matching the latent heat of condensation that releases energy

Temp drops a little- evaporative cooling is outpacing the latent heat of condensation

Brisket drops to the outside temperature- your fire died

[DennyWoo]

I just pulled a brisket off my PBC this morning, and I also had a drop in temp after it hit the stall. Not the first time I've seen that. Trust in your method and you'll be good.

[TheCountofQ]

I would focus on getting that smoker temp back to where ya had it. Everything sounds normal to me, as your brisket IT dropped when your smoker temp dropped. Part of the challenge ya know.... steady temps. Check the fuel, more air, sometimes a little wood or fat will help get the temps climbing.

[HawkerXP]

Put a stick in it.


Under the lid that is. Crank that temp up! 274* is where I like to go.

[Jerod Broussard]

Install a VENTA on the lid.

Vector Engineered Northward Temperature Apparatus

Allows the fine tuning of higher temperatures.

[Angryfish]

By the way,
thanks for all the advice on this.
Everything turned out great!