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The stall

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    The stall

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

    #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

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      #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


        #4
        Classic stall. Yes.

        Comment


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

          Comment


            #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.

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

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            • 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?

            #8
            Holy smoke ring Batman!

            Looks great!

            Comment


              #9
              Yowzer! That looks great!

              Comment


                #10
                that looks good enough to eat!

                Comment


                  #11
                  That looks awesome!

                  Comment


                    #12
                    Really came out good! Looks delicious.

                    Comment


                      #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.

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

                      Comment


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

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