Ok... brisket. Anyone else have a 'second stall' on this cut?

[realdocBBQ]

Gosh Darn it, would you PLEASE POST A PIC OF THIS NO GOOD, SECOND STALLIN’, ROOTIN’ TOOTIN’ hunk o meat that you are complaining fiercely about. I swear if I could see it I could tell you exactly why 🔥🔥🐿️

Your wish is my command! lol

Been busy this weekend...







So yes... it was tender. Yes, it was flavorful.

The rundown:
Costco Prime full packer brisket - ~18 lbs (have another one of these still sitting in the fridge)
Wet-aged in cryovac in garage fridge for over 60 days
Seasoning - Diamond Kosher salt and 16 mesh black pepper
Standard traditional wood offset smoker - smoked with pecan wood
Temp range 225-275ºF
Time cooked - ~14 hours
Wrapped (foil boat) at 156ºF several hours into the stall
Pulled at 190ºF
Hold - wrapped tightly in several layers of aluminum foil, held in toaster oven @ 150ºF
Hold time - 12 hours

Results above...

Was it the best brisket I've ever done?

Yes.

Yes it was.

We ate it.

The End.

[MsTwiggy]

Thats more like it!! Some things ya’ just have to work for. It looks fantastic!!! 🤩💯📈🔥🔥🐿️

[jfmorris]

I would eat that for sure! Looks amazingly moist and tender!

Your wife seriously declined to eat that? She doesn't know what she's missing...

[fzxdoc]

Looks great. I can almost smell it, they're that good.

Kathryn

[bardsleyque]

Well, that looks pretty good...

[Skinsfan1311]

Not since I converted to hot & fast cooks on my briskets. There's not much of any kind of stall.

[realdocBBQ]

Yes, I can imagine that to be the case. I wonder when I start using my new Super 55, how that's going to affect things.

[MsTwiggy]

realdocBBQ there is only one way to find out!! Your gonna have to cook another one 😉🔥🔥🐿

[texastweeter]

I have seen it a couple times when doing big cooks (over 20 briskets) that don't fit in the bbq vault on one of my trailers and I have to use the offset magnum sniper. If I do them all in the offset I never notice it. Makes me wonder Der just offhand if it's due to humidity in the cook chamber being lower towards the end of the cook. Because offsets flow so fast they are not as humid of a cooking environment. When it's loaded down from firenox to chimney on both racks there is still a ton of moisture in it. Are you running a water pan just outside the throat? If not, maybe try that next time. Again in any of my multiple vertical cabinet smokers I never notice it no matter the number of brisket, only in my offsets when running less than 5 at a time.

[J-Melt]

I have pulled pork in the smoker that JUST came out of the high 180's stall...I thought I was going to do them a little hotter than normal and get the two done by lunch. Both were on the OJB at 5:45am. Instead, the first was done at around 2pm and the second one is now right at 190 at 5:19pm...I had only ever experienced this when I pulled open foil and the liquid cooled from the meat and brought the temperature down. Maybe because I'm using foil boat for the first time????