Does Injecting Brisket Lengthen the Stall?

[JGo37]

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?

[HawkerXP]

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.

[JGo37]

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]

Sorry, JGo37 yes porcelain throne.
It could also be made of wood.

[JGo37]

Ha - got you back...