Brisket stalled at 140°

[WI Bubba]

I have a 13lb (pre-trim) Click brisket smoking away on the pooper, and the goofy hunk 'o beef stalled at 140°. The pooper is running a steady 230°, and I gave myself 14 hours to get things done, so I'm not worried about it, but I don't think I've ever had a piece of meat stall at that low of a temp. Anyone ever had this happen to them?

[STEbbq]

I have had stalls between 140 and 160 so yeah, it is somewhat common here.

[WI Bubba]

Maybe I'm the odd one then. I don't think I've ever had a large cut stall under 150°, but 160° is the usual.

[ItsAllGoneToTheDogs]

It's all fun and games until you get a stubborn cut that wants to stall twice

[WI Bubba]

Hey hey hey! Let's not be putting a hex on my brisket here.

[Richard Chrz]

only one time, but it is a real thing!

[Henrik]

Yup, the 2-timers are the worst. Just hang in there, it'll be done when it's done.

[rlozinak]

Wrap it and let it go!

[WI Bubba]

The bark has a long way to go yet, so the wrap will have to wait.

[realdocBBQ]

Yikes. That sounds like it's gonna take forever.

Maybe not, maybe it'll power through.

[Spinaker]

Yeah sometimes it happens. I would push that pooper up too 275 F. There is no need, really to cook that low at this point. Most of the smoke has been applied, all you are really doing at 230 is extending the cook time. (Unless this is your plan, so you can stay on the patio and avoid others inside. )

[realdocBBQ]

I was gonna say the same thing - a bit higher temp on beef and big cuts to build some bark.

[WI Bubba]

The plan is to let it go low until the bark is set, then wrap and stick it in a 250° oven to finish. I'm not a wrapper by nature, but the last couple have come out dryer that I would like, so I'm changing it up this go around.

[Spinaker]

Yeah, at 275, you will build up that bark faster. It is more a case of getting that surface moisture evaporated, it will evaporate much faster at 275 F. But i would for sure hit that wrap if you have been getting drier results.

[58limited]

My Click brisket stalled at about 150^o but turned out fine. The fat in wagyu has a lower melting point, not sure if that has anything to do with it since the fat doesn't really have a cooling effect as it renders but maybe some moisture starts to ooze out too with the fat.

[ecowper]

yep, the SRF brisket I just cooked hit the stall at 150. But it wasn't the dramatic flat line that a prime brisket has. Temp kept going up, but very slow.

[RonB]

You colud try bumping the temp to around 275° until it gets through the stall, and then reduce the temp if it's cooking too fast. However, a longer hold in your cambro won't hurt either.

[smokin fool]

heck, I'd go 300....

[Richard Chrz]

I will be the third to suggest bumping up to 275. Although I do enjoy a good stall.

[WI Bubba]

I did bump the temp up to 250° and got out of the stall in just over 4 hours. By then I was happy with the bark, so a quick wrap in butcher paper and into the oven it went. End result? Best brisket I have made in many years! A lot of the credit has to go to the quality of the meat I started with, but no matter where the credit goes, I'm very very happy with the results.

[RonB]

That does look great.

[Alan Brice]

Very Nice! Endeavor to persevere. Great looking cook!

[Clawbear57]

nice finish and love that ring.

[Draznnl]

Gotta love it when it works out right. Congrats on a successful cook.

[realdocBBQ]

That does look awesome! Glad to hear it worked out well! Total cook time?

[WI Bubba]

It hit probe tender in 11 hours. That gave me time to rest it for 3 hours before serving.

[rlozinak]

Congrats on your first time brisket