The stall

[Randy-Phx]

smoking a brisket today. Here’s a graph of the probe in the point. A classic stall?

[Randy-Phx]

I’m using Jerrod’s brisket rub and I’m wondering how dark the bark will get. And maybe an idea when I should wrap?

[Jerod Broussard]

You ain't there yet, that's for sure.

And I don't probe the point at all. I leave it alone and focus on the flat.

[Potkettleblack]

Classic stall. Yes.

[jecucolo]

I usually wait until 185* before I wrap.

[HawkerXP]

Nice hunk o meat! Classic stall, yes. I wait until after stall to wrap like jecucolo o . I've even had a stall in the high 180s into 190s. Would go up to 193* and roll back to 187*. Drove me nuts!

[Randy-Phx]

I may have wrapped a little early but it turned out great. The rub was really good and not overpowering.

[Sephon]

Holy smoke ring Batman!

Looks great!

[HawkerXP]

Yowzer! That looks great!

[ecowper]

that looks good enough to eat!

[Bumby]

That looks awesome!

[bten]

Really came out good! Looks delicious.

[Randy-Phx]

It was some of the best brisket I’ve cooked. It was the 4th one I’ve cooked and now I’m 2 for 4. Since I didn’t know wken it would get tender or done, I threw a slab of ribs on so our guests would have something to eat. It was 9 lbs after trimming and finished in about 9 hrs. I set my pellet pooper to 225 but it was running hot and I never change the temperature. The meat restrd for about 4 hrs and was still warm.

[Cheef]

Towels in the dryer!!!! What have I been missing? Never heard of that but going to be using it! Thanks.

[ColonialDawg]

Wow, that looks awesome. I’d eat that!