Beginner Stall question

[Draznnl]

Welcome from Chicagoland.

[HawkerXP]

Welcome to the Pit!

[JeffJ]

The BGE will hold steady for a really long time. Based on the time of your first post this may be too late. Make sure you’ve developed good bark prior to wrapping, if time permits. The wrap wi soften the bark.

[willxfmr]

Welcome from Wisconsin. Glad you could join us!
Spinaker is spot on with his advice in my opinion, so I have nothing to add other than we'd sure love to see a picture or two of the finished product.

[ofelles]

Welcome from the California Delta.

[RonB]

Welcome to The Pit.

[Redwng]

Welcome from St. Cloud, FL.

[bbqLuv]

Hello from NW Oregon.

[Spinaker]

Great advice. Thank you very much!!!!!

No problem!

[lostclusters]

Welcome to the pit!

[SCA]

Great advice. Thank you very much!!!!!

[Spinaker]

The meat will come up to stall temp pretty quick, but I would let it ride for a little bit at the stall, before you wrap it up. Just to make sure you get some good color and bark before you wrap.

You can let it sit in the stall for an hour or two with out an issue. If you are cooking prime, you can let it go even longer, if not, wrap it when it hits about 165-170.

Good luck and let us know how it goes. If you have any more questions, just let us know!

[SCA]

New poster .. and beginner in the art of smokin'. First the details ... BGE, Applewood smoke, 6# choice flat, flat is 3.5" at thickest, maintaining 225° to 250°, been on the smoker for about 2.5 hours. Internal temp is nearing 150°. Following Meatheads Texas Brisket recipe and wondering if I could be hitting the stall this early in the game. Thanks for letting me ask a newbie question.