Sorry if this has been discussed- been a while since I checked in. I've done several briskets on a kamado joe and they always hit a second stall at 190. Wondering if this is a "thing" or not. Cheers and thanks
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Brisket stall at 190?
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Club Member
- Jul 2016
- 9361
- Virginia
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Oh yeah. Multiple stalls is just part of the fun! Just remember we are looking for probe tender. Had some doing that around 190*.
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Charter Member
- Oct 2014
- 7327
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
I haven’t done enough briskets to consider my results statistically significant, but on my equipment it seems the higher quality the meat, the lower temperature they are done. I’ve pulled SRF Gold Wagyu at 190, and Sams Club choice at 205.
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Club Member
- Jun 2020
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- Salem, Oregon
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I ruined one that came up to a done temp real fast and I tried to push it higher due to not noticing. I will always wrap now and go for probe tender. Wiggles like Jell-O.
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With the low air flow in Kamados running low and slow, I wouldn't be surprised if someone documented 80+ stalls on a brisket one day. I've typically had the 'ol 150-F stall and then another around 183-F.
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Club Member
- Nov 2017
- 7090
- Huntsville, Alabama
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Jim Morris
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