Just smoked my first brisket and it didn't stall at all. Contrary to all the warnings I'd read, the meat's internal temperature went smoothly from 45-degree fridge temp all the way up to about 200 degrees when I took it off the heat. There was no flat spot, no plateau, no nothing.
Should I be worried?
This was a 15-lb. packer cut in an offset smoker. Weber iGrill meat probe stuck into the thickest middle of the point. Total smoking time was about ten hours, give or take. Ambient temp in the smoker was in the 250-275 range. Any hints, comments, or suggestions?
Meat was great, by the way. :-)
Should I be worried?
This was a 15-lb. packer cut in an offset smoker. Weber iGrill meat probe stuck into the thickest middle of the point. Total smoking time was about ten hours, give or take. Ambient temp in the smoker was in the 250-275 range. Any hints, comments, or suggestions?
Meat was great, by the way. :-)
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