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The stall

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  • Randy-Phx
    Club Member
    • Apr 2018
    • 539
    • Phoenix, AZ

    The stall

    smoking a brisket today. Here’s a graph of the probe in the point. A classic stall?
    Attached Files
  • Randy-Phx
    Club Member
    • Apr 2018
    • 539
    • Phoenix, AZ

    #2
    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?
    Attached Files

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9862
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
        Weber One Touch Premium Copper 22" Kettle (gift)
        Slow 'n Sear for 22" Kettle
        Weber One Touch Premium Black 26" Kettle (gift)
        Slow 'n Sear XL for 26" Kettle (gift)
        Weber Smokey Joe Gold
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        Vortex
        Maverick ET-732 White
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        2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
        Thermoworks Thermapen w/ Back light (gift)
        Thermoworks Timestick
        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      #3
      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.

      Comment

      • Potkettleblack
        Club Member
        • Jun 2016
        • 1979
        • Beautiful Downtown Berwyn
        • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
          Disqus: Le Chef - (something something something) - it changes

        #4
        Classic stall. Yes.

        Comment

        • jecucolo
          Club Member
          • Nov 2015
          • 1263
          • Schertz Texas
          • Pit Barrel Cooker
            Slow 'n Sear for 22" Kettle
            Weber 22" Kettle (Craiglist)
            Slow 'n Sear for 22" Kettle
            Weber Rapid Fire Chimney
            Maverick ET-732
            Kingsford Original Charcoal
            Kingsford Competition Charcoal
            Anova Sous Vide

          #5
          I usually wait until 185* before I wrap.

          Comment

          • HawkerXP
            Club Member
            • Jul 2016
            • 5927
            • Virginia
            • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
              Thermopops
              Dot and Chef Alarm with probes
              Slo n Sear
              Cold beer

            #6
            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!

            Comment


            • holehogg
              holehogg commented
              Editing a comment
              My brisket stalls are also in 78 to 80 C most times.
          • Randy-Phx
            Club Member
            • Apr 2018
            • 539
            • Phoenix, AZ

            #7
            I may have wrapped a little early but it turned out great. The rub was really good and not overpowering.
            Attached Files

            Comment


            • jecucolo
              jecucolo commented
              Editing a comment
              Dang Dang Dang!

            • JGo37
              JGo37 commented
              Editing a comment
              Who is it that breeds briskets with built in smoke rings?
          • Sephon
            Club Member
            • Jan 2017
            • 199
            • NW, PA
            • Setup
              • Primo Oval XL
              • Charbroil 990 w/ Custom Firebox
              • Fireboard w/ Fireboard Drive
              • Pit Viper Fan
              • iGrill 2
              • Thermapen Mk. 4
              • FOGO Premium Lump Charcoal
              Favorites
              Beer: Sam Adams Octoberfest
              Whiskey: Bulleit ; Weller 12
              Cook: Wings or Spare Ribs
              Hobby: Saltwater Fly fishing; Warhammer 40k

            #8
            Holy smoke ring Batman!

            Looks great!

            Comment

            • HawkerXP
              Club Member
              • Jul 2016
              • 5927
              • 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
              Yowzer! That looks great!

              Comment

              • ecowper
                Founding Member
                • Jul 2014
                • 3477
                • Maple Valley, WA
                • Grill = Hasty-Bake Gourmet Dual Finish
                  Smoke = Weber Smokey Mountain 22.5"

                  Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                  Thermometer = Maverick ET732
                  Thermometer = ThermoWorks Chef Alarm
                  Thermapen Mk IV = Light blue
                  Thermapen Classic = Grey
                  PID Controller = Fireboard Drive + Auber 20 CFM Fan

                  Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                  Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                  Favorite beer = Sam Adams Boston Lager or Shiner Bock
                  Favorite whisky = Lagavulin 16 year old single malt

                  Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                  Eric Cowperthwaite aka ecowper

                #10
                that looks good enough to eat!

                Comment

                • Bumby
                  Club Member
                  • Oct 2017
                  • 290
                  • NYC

                  #11
                  That looks awesome!

                  Comment

                  • bten
                    Club Member
                    • Apr 2017
                    • 404
                    • Richmond, Tx
                    • Delta Heat 32" Gas Grill on Cart
                      Yoder YS-640 on Comp Cart
                      Camp Chef SmokePro SE pellet grill - Sold
                      LSU Purple Thermapen MK4
                      Maverick Et-732
                      Griddle grate
                      Boiling and turkey fryer pots and burners

                    #12
                    Really came out good! Looks delicious.

                    Comment

                    • Randy-Phx
                      Club Member
                      • Apr 2018
                      • 539
                      • Phoenix, AZ

                      #13
                      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.

                      Comment


                      • JGo37
                        JGo37 commented
                        Editing a comment
                        That was actually a quick finish, but every brisket is different. Did you cambro?

                      • Randy-Phx
                        Randy-Phx commented
                        Editing a comment
                        Yes, I had too. I started at 5:45 am and the meat was done at 3:00 pm. Dinner was at 6:30. I put towels in the dryer before they went into the cooler. I also separated the point and put it in the same cooler but with only 1 towel on top ov it. Since it was going back on the smoker, I wouldn’t lose all the heat and leave the flat at the bottom. It eorked out fairly well.
                    • Cheef
                      Banned Former Member
                      • Oct 2015
                      • 677

                      #14
                      Towels in the dryer!!!! What have I been missing? Never heard of that but going to be using it! Thanks.

                      Comment

                      • ColonialDawg
                        Club Member
                        • Oct 2017
                        • 491
                        • Coastal VA

                        #15
                        Wow, that looks awesome. I’d eat that!

                        Comment

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