Is there a second stall point at 202 for brisket?

[101Airborne]

Hello folks.

I've been going though my logs this year. I've been cooking brisket slow at 250, fast at 375, both pellet grill and offset. Trying to be perfect sometimes and fooling around and falling asleep in the lawn chair and losing track of the heat at other times.

Here is my question:

I start probing at 202 or 203, but I notice my meat stalls at that temp, sometimes for 2 or 3 hours. I can't make sense of it. Is there a second stall at that temp? I know it doesn't matter that much since most start probing at 203 and go by feel, but I sure want to make sense of it.

I will post a few charts to show what I'm talking about.

Happy grilling.

BRISKET COOKS

[Henrik]

It is not uncommon for a brisket to have 2 or even 3 stalls.

However, it seems to me that probing at 203 is a bit late in the process. I start probing at 185-190. Either way, as always, the meat will tell you when its done :-)