what is happening.

bigpuddin43 · Jun 9, 2012

Ok so I got up this morning and put my 7lb brisket on figuring around 10.5 hours to get done and allowing for some stall time. Set the Bradley electric smoker at 230 put in the thermometer and went back to bed. It went in right at 3am. I got up at 6 and it was already at 162. It did stall there for about an hour but here it is almost 8 am and its at 176. The digital read out on the smoker says its running between 210-220 and my maverick et-732 is showing around 190-200. What is going on here I am worried this is gonna turn out bad. It is my first brisket.

missed-em · Jun 9, 2012

I've had overnighters finish in the wee hours as well - sometimes my smokes go real quick, but not usually. 5 hours to 176 dosn't sound bad, just gets to rest longer when it does finish.

daveomak · Jun 9, 2012

BP, morning.... Planning for the "stall", and it won't happen... Don't plan for it.... and it will stall for 6 hours..... Let us know when you figure out how to tell which piece of meat will do what.... After reading all the theories on what causes the stall, I'm convinced the amount of moisture locked up in the cellular structure is directly proportional to the length of stall time.... More moisture, the longer the stall.... The "evaporative transpiration" theory.... Dave

bigpuddin43 · Jun 9, 2012

Well right after posting this it stalled and ended up taking 9.5 hours so just short of 1.5 hrs per pound. It was good and pretty happy. I did not foil it because at 170 it was cooking faster than I wanted. I had to leave and go to a 3d shoot so the wife watched it and finished it up. She did a toothpick test at 190 and said it was still not butter soft so she finally took it off at 198. I had 7 people come out and the 7lb brisket was the perfect size sliced it and everyone had 2-3 slices. Don't know yet if its competition quality but it was definitely good and my relatives are starting to ask me to smoke stuff for their get togethers. I am wanting to build a stick burner vertical smoker for next year to start some bbq competitions but still haven't figured out exactly what I want yet

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what is happening.

bigpuddin43

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missed-em

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daveomak

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bigpuddin43

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