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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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Brisket stall

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  • Santostfm
    Club Member
    • Nov 2016
    • 28
    • Perth, Australia

    Brisket stall

    I am currently cooking a brisket at the moment and I was really worried when it powered through the stall 160-170 but now it seems to be stalling between 170 and 180. Would this be simply where I have placed my probe (I have stuck it with a thermapen a few times and I'm getting the same reading) or does this happen sometimes? Should I take it off at 213 instead of 203? What would you guys recommend?
  • PaulstheRibList
    Founding Member
    • Jul 2014
    • 1582
    • Lake Charles, LA
    • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
      1.) A pair of Weber Smokey Mountain 22.5's
      2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
      3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
      4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
      5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
      6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
      7.) 22" Weber Kettle with Slow-N-Sear
      8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
      9.) BarbecueFiretruck...under development
      10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
      11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
      12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
      12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

      Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

      I'm loving using BBQ to make friends and build connections.
      I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

    #2
    How long have you been on?
    Wrapped?
    What temp are you cooking at?

    Brisket's take time, let her cook!

    Comment


    • Santostfm
      Santostfm commented
      Editing a comment
      they have been on for 6 hours. Temp is currently 180. I was cooking it at 260 but I have now reduced the heat to 220 because I am worried about how quick it's cooking. The brisket was 5kg and about 4kg after trimming (sorry I don't know the weight in pounds).

      I also have not wrapped them

    • PaulstheRibList
      PaulstheRibList commented
      Editing a comment
      You are doing great. I would not be worried about the brisket going too fast. You do 225, or 260. I find I like the higher temps, especially later in the cook so you can properly render that fat. How dark is the bark? Do you have some foil or paper to wrap it in when the bark gets nice and dark?
  • Spinaker
    Moderator
    • Nov 2014
    • 10997
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
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      ************************

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      Weber Spirit Gasser
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      Cuda 7' Fillet Knife

      Dexter 12" Brisket Sword
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    #3
    Nah, just let it roll man. Sometimes its where you, put the probe some time its just the meat. Meathead says, "Pieces of Meat are not Widgets." No two pieces of meat are exactly the same. Sometime the stall happens at 155 F some times 180 F.

    It's not a big deal. Just let it roll until it gets to 202- 204 F.

    Keep us posted.

    Comment

    • Santostfm
      Club Member
      • Nov 2016
      • 28
      • Perth, Australia

      #4
      Spinaker Thanks man. I'll pull it at around 203 and see how it comes out. It's looking pretty good at the moment.

      Comment

      • lschweig
        Former Member
        • Jul 2014
        • 979
        • Oswego, Il

        #5
        Just keep going it will come out great. Patience Grasshopper.

        Comment

        • AZRedneck
          Club Member
          • Sep 2016
          • 360
          • Arizona. 90 miles from water and 9 miles from hell.
          • Pit Barrel Cooker
            Weber Kettle 22.5
            CharBroil Gasser 5 burners
            3 x Thermapen
            MAV 732
            Anova Sous Vide

          #6
          All good advice so far. I would add that you shouldn't get stuck on 203. If it probe tender, where a toothpick or your thermapen slides in like butter, it's ready. I have had briskets cooked at 203 take 15 hours with no wrapping. I also have had what some would call a double stall, but I thought it more like a creep as the temp jumped 10 degrees after the stall quickly, then slowed down until about 198 when I pulled it. Patience my friend, you cannot rush yumminess!

          Comment


          • Santostfm
            Santostfm commented
            Editing a comment
            I think something similar is happening. It has taken 4 hours to creep from 180 to 195. It's now on track with how long I was expecting. I will probably pull it soon as it's feeling about right.
        • Santostfm
          Club Member
          • Nov 2016
          • 28
          • Perth, Australia

          #7
          Ended up pulling the brisket at 196 as it felt about right. It tasted amazing. The best I have ever tasted. Thanks for the help everyone.
          Attached Files

          Comment

          • RonB
            Club Member
            • Apr 2016
            • 13856
            • Near Richmond VA
            • Weber Performer Deluxe
              SNS
              Pizza insert
              Rotisserie
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              Chefalarm
              Dot
              lots of probes.
              CyberQ

            #8
            Congrats on a successful cook.

            Comment

            • HawkerXP
              Club Member
              • Jul 2016
              • 6553
              • Virginia
              • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                Thermopops
                Dot and Chef Alarm with probes
                Slo n Sear
                Cold beer

              #9
              Looks great!

              Comment

              • AZRedneck
                Club Member
                • Sep 2016
                • 360
                • Arizona. 90 miles from water and 9 miles from hell.
                • Pit Barrel Cooker
                  Weber Kettle 22.5
                  CharBroil Gasser 5 burners
                  3 x Thermapen
                  MAV 732
                  Anova Sous Vide

                #10
                Good job. fine looking chow.

                Comment

                • Mr. Bones
                  Charter Member
                  • Sep 2016
                  • 10441
                  • Kansas Territory
                  • Grills / Smokers
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                    Weber " " Code 18.5" WSM

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                    Weber SJS AH Code 'Kermit'
                    (Lime Green)
                    Horizon 20" Classic, w/baffle/tuning plate (FREE)
                    Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                    Thermometers:
                    *********************************************
                    Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                    Maverick ET-732, (Black)
                    Thermopops, (Red, Yellow, Green)
                    ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
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                  #11
                  Santostfm Great lookin' cook, fine job!!!

                  Comment

                  • Chiefsilverback
                    Former Member
                    • Jul 2016
                    • 101
                    • Peterborough, NH

                    #12
                    I just ate and that's making me hungry!

                    Comment

                    • PaulstheRibList
                      Founding Member
                      • Jul 2014
                      • 1582
                      • Lake Charles, LA
                      • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
                        1.) A pair of Weber Smokey Mountain 22.5's
                        2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
                        3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
                        4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
                        5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
                        6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
                        7.) 22" Weber Kettle with Slow-N-Sear
                        8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
                        9.) BarbecueFiretruck...under development
                        10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
                        11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
                        12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
                        12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

                        Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

                        I'm loving using BBQ to make friends and build connections.
                        I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

                      #13
                      Super Fun!

                      Comment

                      • lschweig
                        Former Member
                        • Jul 2014
                        • 979
                        • Oswego, Il

                        #14
                        Looks good to me.

                        Comment

                        • wdean10514
                          Club Member
                          • Jul 2016
                          • 49
                          • Lillington, nc

                          #15
                          Great looking piece of brisket. You did an excellent 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.
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