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Does Injecting Brisket Lengthen the Stall?

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  • JGo37
    JGo37
    Club Member
    • Apr 2018
    • 1576
    • the LOU
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    #1

    Does Injecting Brisket Lengthen the Stall?

    OK - I admit this is speculative. I trimmed down to ~ 10 lbs. of small full packer this weekend, and after the rub injected at least a cup of beef broth. I sat in the stall for maybe 5-6 hours of a 13.5 hour cook, generally 220 - 235 F. It came off early IT-wise at 195F because the pen was just sliding in, everywhere.

    What's the PIT opinions on injecting affecting cook time, and if it is worth it?
    Tags: None
  • HawkerXP
    HawkerXP
    Club Member
    • Jul 2016
    • 6143
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
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    #2
    First, if you sat in the stall for 5-6 hours it certainly has nothing to do with said brisket. You might check your water quality.
    • 2 likes

    Comment

    • JGo37
      #2.1
      JGo37 commented
      September 4, 2018, 06:07 PM
      Editing a comment
      Can you tell me more? I did ribs over a 9"x13" drip tray half full of water, and then left the water as is without draining and filling, adjusted temps and started the brisket. Do you mean I should have switched to fresh water?

      Or are you talking about the porcelain throne? (I was reading, for Pete's sake)
    • HawkerXP
      #2.2
      HawkerXP commented
      September 4, 2018, 06:15 PM
      Editing a comment
      Sorry, JGo37 yes porcelain throne.
      It could also be made of wood.
    • JGo37
      #2.3
      JGo37 commented
      September 4, 2018, 10:20 PM
      Editing a comment
      Ha - got you back...
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