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Stalled Early... Should I wrap now or wait?

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    Stalled Early... Should I wrap now or wait?

    Cooking a full packer on my PBC. The brisket stalled out at 142... been stuck there for the last 1.5 hours. I was planning on crutching at 160.

    Not sure what to do.. should I let it power through to 160... or should I pull and wrap it now?

    Thoughts?

    #2
    Let it go until it has bark, then wrap it.

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      #3
      Surprised me it stalled so early... I've never had a brisket stall on me in the 140s... usually its in the 150s to 160s

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        #4
        Power through the stall by increasing the temp to 300 degrees. When the stall breaks go back to 225.

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