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Help! Noob has a stalled brisket..

post #1 of 9
Thread Starter 

I'm hoping with a few posts under my belt, this goes up right away and isn't moderated.

 

I'm in the middle of a brisket. It's 4.75lbs, and I started it this morning just before 9am. I smoked it over mesquite and charcoal in my Chargriller until about 1:30pm. At that point, the temperature was at 158. We had a snowstorm starting and given that the bulk of the actual smoking was done, I decided to finish in the oven. I pulled it off and double wrapped in foil at 225.

 

It has now been stuck at 170 for about 2.5 hours.

 

I know these things stall, but is this long of a stall normal? What should I do?

post #2 of 9

I would think it should be climbing in the oven, whats the oven set to,i would set it at 300 or so.Is your thremo  right? did you calibrate it in boilling water?If not do so it may be off.

post #3 of 9

Has it started climbing yet?

post #4 of 9

Stalls can take a long time - but Les has a good point - are your thermos calibrated?

post #5 of 9

A stall can occur in the oven set at 225 just like it can in a smoker set at 225. You can ride it out or you can pull it out unwrap it and stab it a few times with a fork wrap it back up and back into the oven and it should start to climb again. Off course that is assuming your thermo is right

post #6 of 9
Quote:
Originally Posted by Pineywoods View Post

A stall can occur in the oven set at 225 just like it can in a smoker set at 225. You can ride it out or you can pull it out unwrap it and stab it a few times with a fork wrap it back up and back into the oven and it should start to climb again. Off course that is assuming your thermo is right



I agree. Id let it ride...stalls are a killer sometimes. My last pork butt stalled for 2.5 hrs. Hold strong!

post #7 of 9
Quote:
Originally Posted by papagreer View Post



Quote:
Originally Posted by Pineywoods View Post

A stall can occur in the oven set at 225 just like it can in a smoker set at 225. You can ride it out or you can pull it out unwrap it and stab it a few times with a fork wrap it back up and back into the oven and it should start to climb again. Off course that is assuming your thermo is right



I agree. Id let it ride...stalls are a killer sometimes. My last pork butt stalled for 2.5 hrs. Hold strong!



 Exactly I personally think the meat is better because of the stall but if you just can't wait stabbing it usually breaks the stall

post #8 of 9

icon_cool.gif

Now a meat has a mind of it's own and it will stay in a stall as long as it's want to. It will come out when it's good and ready too.

post #9 of 9
Thread Starter 

Thanks everyone.

 

I ended up cranking the oven to 250 and that brought it out of the stall. The problem was, that dried it out a little bit. Ah well, lesson learned. I'll have a QView with more of the story up later today.

 

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