15 pound whole packer...UNTRIMMED

[LowandSlow]

Im at the 8 hr mark and the temp is at 189 and dinner isn't for 7 hours! What can I do to stall it if need be?

[Jerod Broussard]

Any way you could crack the lid a little and cool off the cooker? Make that dude "work" to get to over 200. Either way, looking at a good long rest. I've done a 12+ hour on a brisket. Tasted a little pot roasty. Still got eaten up quickly.

[David Parrish]

You could get your Pit down to 225F for starters. That by itself will slow things considerably. You probably blew threw the stall if your Pit has been in the 260s or higher the whole time.

If you get things down to 225F it'll probably take another couple of hours to hit 203F. Then you can cambro the meat for 5 hours.

[LowandSlow]

Cooker is already down to 235, I'm gonna let it really cool down in their. Man, I put 6 sheets on foil around that puppy and juices are dripping like crazy, I was hoping to not have to use a tray during the rest. Good news is, I have it over some beans!

[Jerod Broussard]

No doubt. Dem beans gonna be spectabulous!!

[David Parrish]

Cooker is already down to 235, I'm gonna let it really cool down in their. Man, I put 6 sheets on foil around that puppy and juices are dripping like crazy, I was hoping to not have to use a tray during the rest. Good news is, I have it over some beans!

You wrapped the brisket in 6 sheets of foil? When did you do this and what temp was the meat at?

Two sheets is plenty for next time

[LowandSlow]

I ran out of the heavy duty so I was using normal foil. It was at 160.

[David Parrish]

Ah. You foiled before the stall most likely then, which is why you're cook is going so fast.

Have you tried moving the probe? It might be you're just in a hot spot of the meat. That happened to me just now. I have a thread going on a short rib cook where I'll mention it.

[LowandSlow]

From what I've been reading on here, the stall is at 150, I guess I should have waited for the stall. I'm not used to using foil for anything I make. I used the thermapen to find a cooler spot and found a 187!! woohoo! I'm going to try my hardest to not go above 225 from here on out.

[David Parrish]

From what I've been reading on here, the stall is at 150, I guess I should have waited for the stall. I'm not used to using foil for anything I make. I used the thermapen to find a cooler spot and found a 187!! woohoo! I'm going to try my hardest to not go above 225 from here on out.

Sounds like a plan. 150F is the lowest temp where the stall might occur, but there's no guarantee. I've seen stalls hit in mid 160s.

For brisket, I actually like to wrap when my bark looks good and not to prevent the stall. For me I usually wrap around 180F, which is when is usually when I've got the right color. Notice I use the word usually a lot=). There's a lot of variables so it's impossible to be exact with times and temps, especially when it comes to brisket.

[LowandSlow]

I was wondering about the bark. Thats why I waited to 160 to get that bark going a little more. Oh well, live and learn. I've never done a whole packer before. I've only done trimmed 4 lbers. I have my parents and my wife's parents coming over (all 8 of them) and I want it to be perfect!

[David Parrish]

If you really want to slow things down you can open the foil. This will firm up the bark and cause the meat to stall again.

Me, I'd just let it run wrapped as it is up to 203F and cambro.

[LowandSlow]

Foil has been pulled, I was thinking to do that as well.

[LowandSlow]

The temp went from 189 to 176!! I reverse stall! I'll probably rewrap it after an hour or two.

[LowandSlow]

169... Oh the life of a BBQer, always worrying about getting meat done in time for dinner.

[David Parrish]

The temp went from 189 to 176!! I reverse stall! I'll probably rewrap it after an hour or two.

​Yep that's typical. Watch you don't cook all the moisture out of the meat. Is it tender?