meat temp plateaued 4 hours into 8-10 hour smoke

Discussion in 'Wood Smokers' started by dwgsmoke, Jun 18, 2014.

  1. dwgsmoke

    dwgsmoke Newbie

    Yesterday, I smoked a trimmed brisket (flat) on a Brinkmann Trailmaster Vertical smoker using the pan method in Jeff's book.  At 5.25 pounds I expected it to be done in 8 hours. I used 3/4 lump and 1/4 briquettes and occasionally added Mesquite.  I inserted remote meat thermometer at 3.5 hours and flipped the meat.  After 7 hours total time, CC was still running at 235-250 but the meat was only 151 (plateaued for almost 2 hours) so due to time constraints placed it on my old Brinkman Horizontal to finish.  Paid the price for doing this as the meat was tough.  Anyone have any thoughts on the meat temp plateau?
  2. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    You hit the stall. It happens.
  3. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Doesn't seem unusual.  I've seen stalls for two hours.  More common than not in my experience.  My last brisket, a 7 lb'er, didn't stall until 167F and that's the highest stall temp I've seen.  Only stalled for about an hour too.

    Different meat but I did a 6lb shoulder this past weekend.  It stalled at 147, the lowest stall temp I've seen.  It was stalled for an hour before I realized it was stalled because it was so low.  Wrapped it and it stayed there for almost another hour.  In another thread I said it was done in 6 hours, but my wife reminded me my math was off.  It was 7 and I was smoking at 275F.  After I wrapped it I cranked the temp up to over 300F.  Expected it to get done between 5-6 hours and surprised it took as long as it did.  That's meat for ya!    
  4. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    I had a pork butt stall for over 2 hours at 180 degrees.
  5. dwgsmoke

    dwgsmoke Newbie

    Thanks to all for the replies!  I really appreciate the help and will just have to learn to be patient...
  6. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    One option is to be patient and just crack open a beer.  Other options are to A:) wrap the meat in foil at that point to help power through the stall, B:) crank up the temp to power through the stall, and C:)   do a combination of both A and B and still drink another beer.

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