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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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No Brisket Stall

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  • Mleecline
    Club Member
    • Nov 2015
    • 22
    • Indiana
    • Custom Built 100 gal propane offset smoker
      Traeger Lil' Texas Elite

      Maverick ET-732

      States I've been to on my Harley Ultra Classic:
      IN, KY, TN, GA, IL, WI, MN, SD, WY, IA, MS, KS, CO, TX, AR, NE, OK, NM, NC, LA.
      Always adding more

      Beer: Rebel IPA
      Whiskey: Crown
      Rum: Captain Morgan

    No Brisket Stall

    Cooked a 14lb brisket over the weekend on my Traeger Pellet grill. This is the second time I've had this happen but there was no stall. Took just a little over 8 hrs to cook to 203 @ 275F temp. It was around 20 degrees when I started it at 2 am. Was trying to put some reasoning behind why this might happen. I've thought maybe its the way the pellet grill has a forced air all the time that helps reduce the stall. Anyone else seen this or might be able to offer a reason?

    I was really expecting a 12 hour cook. Imagine my surprise when my temp alarm went off so early. I've had one other brisket do this on my Traeger. I Just took it as a fluke deal. It was smaller brisket.
  • JohnF
    Former Member
    • May 2015
    • 164
    • NoCal

    #2
    Beats me, but my guess is the 275*

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9935
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
        Weber One Touch Premium Copper 22" Kettle (gift)
        Slow 'n Sear for 22" Kettle
        Weber One Touch Premium Black 26" Kettle (gift)
        Slow 'n Sear XL for 26" Kettle (gift)
        Weber Smokey Joe Gold
        Weber Rapid Fire Chimney
        Vortex
        Maverick ET-732 White
        Maverick ET-732 Copper
        2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
        Thermoworks Thermapen w/ Back light (gift)
        Thermoworks Timestick
        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      #3
      Typically even cooking at 300 will produce a short stall at the 185-ish mark.

      I'd like to get a pellet cooker to "test" that out.

      Comment


      • Mleecline
        Mleecline commented
        Editing a comment
        I'd definitely like some more testing done on it. Good news though it might really reduce my overnight cooks.
    • jharner
      Club Member
      • Jan 2016
      • 1298
      • Louisiana - North West but a coon ass at heart
      • Cookers

        Camp Chef DLX Pellet Grill
        Weber 22.5 Kettle
        Brickman Box Smoker

        Accessories

        Slow N Sear
        Tube Smoker
        Turkey Cannon
        Rib racks
        Weber chimney starter

        Thermometer's

        Maverick ET 735
        Tru Temp 3619n
        Thermapen mk4
        Thermapop

        Favorite Drink

        Free beer
        Coors Light
        Windsor ( Canadian blended whiskey )

      #4
      Had a similar experience. New to pellet grills, bought one - Camp Chef - on Jan 1 2016. Put it together, ran it for a few hours and even cooked a couple of stakes for the wife and I. Went and bought a 12 lb packer brisket - trimmed - loaded it up with my rub and put it in the fridge. Up at 4am cranked the pellet grill up set for low smoke brisket was on by 4:30. Expecting a 12hr+ cook was surprised to see 200 degree internal temp after 9 1/2 hrs. After 4 hrs on low smoke 180 to 200 temp wrapped it in foil and set temp to 225. Had a manuel thermometer on the grill plates temp never went over 250. After it reached 200 internal temp I put in a cooler for 2 hrs. Cut it up and was very tender and tasted great. I am new to this, first time I have cooked a whole brisket. Don't know if I did anything wrong or did it rite but enjoyed the outcome.

      Comment

      • Mleecline
        Club Member
        • Nov 2015
        • 22
        • Indiana
        • Custom Built 100 gal propane offset smoker
          Traeger Lil' Texas Elite

          Maverick ET-732

          States I've been to on my Harley Ultra Classic:
          IN, KY, TN, GA, IL, WI, MN, SD, WY, IA, MS, KS, CO, TX, AR, NE, OK, NM, NC, LA.
          Always adding more

          Beer: Rebel IPA
          Whiskey: Crown
          Rum: Captain Morgan

        #5
        After I had my first brisket not stall I had started doing the same as you jharner. I'd smoke at 180 till about 165 IT then kick up 225 to finish. It definitely extended the cook, but if there was a stall it was too short for me to notice. When I have more time I'm going to throw one on my stick burner and pellet grill at same time and same temp. I'm starting to get convinced the pellet grill will reduce smoke times. Not sure if that's a good thing on those nice beer drinking days though..

        Comment

        • jharner
          Club Member
          • Jan 2016
          • 1298
          • Louisiana - North West but a coon ass at heart
          • Cookers

            Camp Chef DLX Pellet Grill
            Weber 22.5 Kettle
            Brickman Box Smoker

            Accessories

            Slow N Sear
            Tube Smoker
            Turkey Cannon
            Rib racks
            Weber chimney starter

            Thermometer's

            Maverick ET 735
            Tru Temp 3619n
            Thermapen mk4
            Thermapop

            Favorite Drink

            Free beer
            Coors Light
            Windsor ( Canadian blended whiskey )

          #6
          Never a bad time for a good Coors beer. The way I look at it the pellet smoker might be giving a little more time to play with the grand kids

          Comment

          • Huskee
            Administrator
            • May 2014
            • 15445
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

              Smokers / Grills
              • Yoder loaded Wichita offset smoker
              • PBC
              • Grilla Silverbac pellet grill
              • Slow 'N Sear Deluxe Kamado (SnSK)
              • Masterbuilt Gravity 560
              • Weber 22" Original Kettle Premium (copper)
              • Weber 26" Original Kettle Premium (black)
              • Weber 26" Original Kettle Premium (light blue)
              • Weber Jumbo Joe Gold (18.5")
              • Weber Smokey Joe Silver (14.5")
              • Brinkmann cabinet charcoal smoker (repurposed)

              Thermometers
              • (3) Maverick XR-50: 4-probe Wireless Thermometers
              • (7) Maverick ET-732s
              • (1) Maverick ET-735 Bluetooth (in box)
              • (1) Smoke X4 by ThermoWorks
              • Thermapen MkII, orange
              • ThermoPop, yellow
              • ThermoWorks ChefAlarm
              • Morpilot 6-probe wireless
              • ThermoWorks Infrared IRK2
              • ThermoWorks fridge & freezer therms as well

              Accessories
              • Instant Pot 6qt
              • Anova Bluetooth SV
              • Kitchen Aide mixer & meat grinder attachment
              • Kindling Cracker King (XL)
              • BBQ Dragon
              • Weber full & half chimneys, Char-Broil Half Time chimney
              • Weber grill topper
              • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
              • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
              • Pittsburgh Digital Moisture Meter

              Beverages
              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              Occupation:
              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            #7
            Did you leave some exterior fat cap on? One time I got a little rambunctious with my fat cap trimming and trimmed it pretty tight, then simply decided to remove it all. Had the quickest cook of my life. 1/4" is recommended to be left on, and it be positioned between the heat and the meat, so fat cap down on a pellet grill.

            Comment

            • Mleecline
              Club Member
              • Nov 2015
              • 22
              • Indiana
              • Custom Built 100 gal propane offset smoker
                Traeger Lil' Texas Elite

                Maverick ET-732

                States I've been to on my Harley Ultra Classic:
                IN, KY, TN, GA, IL, WI, MN, SD, WY, IA, MS, KS, CO, TX, AR, NE, OK, NM, NC, LA.
                Always adding more

                Beer: Rebel IPA
                Whiskey: Crown
                Rum: Captain Morgan

              #8
              I left about 1/4" fat cap. But I did have it fat cap up.

              Comment

              • Huskee
                Administrator
                • May 2014
                • 15445
                • central MI, USA
                • Follow me on Instagram, huskeesbarbecue

                  Smokers / Grills
                  • Yoder loaded Wichita offset smoker
                  • PBC
                  • Grilla Silverbac pellet grill
                  • Slow 'N Sear Deluxe Kamado (SnSK)
                  • Masterbuilt Gravity 560
                  • Weber 22" Original Kettle Premium (copper)
                  • Weber 26" Original Kettle Premium (black)
                  • Weber 26" Original Kettle Premium (light blue)
                  • Weber Jumbo Joe Gold (18.5")
                  • Weber Smokey Joe Silver (14.5")
                  • Brinkmann cabinet charcoal smoker (repurposed)

                  Thermometers
                  • (3) Maverick XR-50: 4-probe Wireless Thermometers
                  • (7) Maverick ET-732s
                  • (1) Maverick ET-735 Bluetooth (in box)
                  • (1) Smoke X4 by ThermoWorks
                  • Thermapen MkII, orange
                  • ThermoPop, yellow
                  • ThermoWorks ChefAlarm
                  • Morpilot 6-probe wireless
                  • ThermoWorks Infrared IRK2
                  • ThermoWorks fridge & freezer therms as well

                  Accessories
                  • Instant Pot 6qt
                  • Anova Bluetooth SV
                  • Kitchen Aide mixer & meat grinder attachment
                  • Kindling Cracker King (XL)
                  • BBQ Dragon
                  • Weber full & half chimneys, Char-Broil Half Time chimney
                  • Weber grill topper
                  • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                  • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                  • Pittsburgh Digital Moisture Meter

                  Beverages
                  • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                  • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                  • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                  • Most favorite beer: The one in your fridge
                  • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                  • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                  • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                  About me
                  Real name: Aaron
                  Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                  Occupation:
                  • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                #9
                Well that takes away the easy answer! Hard to say if fat cap up was the culprit, but next time try using the fat cap as sort of a heat shield.

                Comment

                • CurlingDog
                  Charter Member
                  • Sep 2014
                  • 548
                  • Port Washington, WI
                  • Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
                    gorilla gloves, bear paws

                  #10
                  higher temps do help you power through the stalls when left unwrapped, i've found. Pellet grills are one big convection oven, with more air changes per hour than a typical grill, at least that is my experience. Leaving it wrapped in a faux cambro (or even at 180 on the grill) when you are done will help finish it off when cooking at a higher temp, but I've also found it's a lot more difficult to nail the sweet spot for consistent internal temp and uniform "probe tenderness" before it overcooks. It can be done, and lots of people would swear it easier than what i allude. Low and slow wins the race every time. YMMV

                  Comment

                  Announcement

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                  2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                  We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                  See more
                  See less
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