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.
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.
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