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A late stall???

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  • PitmasterAg
    Club Member
    • Oct 2015
    • 45
    • Clear Lake Shores, Tx

    A late stall???

    This one is new to me...

    Put on a 12lb (after trimming) brisket at 0500 this morning. Temp started about 325F for the first hour or so, then maintained around 250F. Temp outside started at 40F and now about 50F. This won't affect anything as it is in a rather large cinder block, firebrick lined pit. Temps are taken with a thermapen and continuous with 2 igrill probes. These have always been extremely accurate.

    My question is around the stall. I always experience this about 160 to 165 F. Today, I pushed right through to 185F. I wrapped it in butcher paper (very nice dark color) thinking it would continue to 203F. Then it stalled (at 185F), even dropping to 184F. It has been there for a couple hours, obviously in a late stall.

    Anyone else had this happen? I am not worried but merely curious.
  • 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

    #2
    There can be a second. I had one last night at 154, my second is now at 187. Brisket flat.

    Comment

    • PitmasterAg
      Club Member
      • Oct 2015
      • 45
      • Clear Lake Shores, Tx

      #3
      I guess I either have t seen that or, more likely, didn't notice it. I was thinking maybe I trimmed too much fat off.

      I'll keep watching and update as it moves through. Sitting at 186F right now.

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Mine dropped to 186 when I took the lid off to check on the bark, it kindly went back to 187 where it has been quite comfy for some time.
    • 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

      #4
      I'm curious as to what is going on with these "rogue" water molecules, and why they didn't get jiggy with the first major "evaporative cooling movement" of the great pastrami smoke of 1/23/16.

      Comment

      • PitmasterAg
        Club Member
        • Oct 2015
        • 45
        • Clear Lake Shores, Tx

        #5
        They are just plain stubborn! But in the end, we win out. I just hit 203F (8-1/2 hours) and it is nice and soft. Wrapped in a towel and in the cooler until 145F.

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Good deal. I'm still at 187. I let my pit go up to 250+ to get 'er done. Still would like some more bark on top the flat. Not as probe tender as I would like, but I figured I would need 190+ to get any of that.
      • PitmasterAg
        Club Member
        • Oct 2015
        • 45
        • Clear Lake Shores, Tx

        #6
        Turned out fantastic! Flat was nice and smoky, not too dry. Pulled apart like perforated paper. Point was pure butter!

        Sat in cooler until 153F...couldn't wait until 145F. Trying to post a few pics before, during and after slicing.

        Thanks for the advice. I'll start paying attention to a second stall!
        Attached Files

        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

          #7
          Nice brisket nice knife!!!

          Comment

          • BigBear
            Former Member
            • Sep 2015
            • 657
            • Dallas-Ft. Worth

            #8
            Great looking bark. Congrats on a nice cook!

            Comment

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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
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