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Brisket Stall

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wtipton

wtipton

Smoke Blower
Original poster
Aug 25, 2012
76
22
Salem, Oregon
Hello Everyone,

Quick Question, I have done a couple of briskets and have seen the stall take several hours. So I am having a huge BBQ this weekend with 2, 20 lb Briskets and was thinking of when to throw them on the smoker. I have always injected my briskets and was wondering if that extra moisture would add to the stall or have no effect, we are shooting for a 4pm dinner time of Saturday and was thinking of throwing them on the smoker at 5pm on Friday. Thoughts on the stall or timing???

Thanks

William
 
Oh forgot to mention, we will have 2, 20lb pork butts going at the same time and around 5 racks of ribs (yes we have a big smoker). Thanks
 
wtipton said:
Oh forgot to mention, we will have 2, 20lb pork butts going at the same time and around 5 racks of ribs (yes we have a big smoker). Thanks
Click to expand...
Never seen a 20# pork butt.
eek.gif


On that big of a brisket, I would cook 275-300. Foil at the stall to power through it. Finish up the last hour or so with no foil to set the bark.

You might get lucky and finish with in 24 hours.

I never buy them over 16# for that reason. It takes too long to cook em. I don't like using foil either.
 
Oh yes we just have to see the q-views on this one!  Those are monsters!

I do foil tho...and it will help push thru the stalls!

Count me in! 
popcorn.gif


Kat
 
My best suggestion is going to be start as early as you can with these hunks of meat.  I would suggest even earlier if possible than 5 PM on Friday, if they get ready well before time, you can always go ahead and slice, pull or chop and place into foil pans, drizzle au jus over the meat and reheat when it's time to eat.  Like Jarhead suggested, 275 to 300 pit temp is another sure fire way of decreasing the cook time as well.  I have cooked a number of HNF briskets at 300 + and like then results, little to no stall when cooking at those temps.  Just be careful on the amount of sugar in your rubs at higher temps, they will burn much easier and quicker.  Foil at 160+ IT, this will help as well, the Texas Crutch.

A method I have been working on and might prove to be beneficial for you is to completely separate the points from the flats, this will speed cook time up a bit, not much, just a bit, but it will also allow for more bark on more areas of the point.  If you don't want to separate, at least consider a heavy trim of the fat on the top side of the meat (I cook mine fat side down to protect the meat), fat acts as an insulator, more less fat ='s more heat getting penetrating the meat.   

I inject all the time and the injection won't have any effect on the stall.
 
Last edited:
We have a customer who buys these big ones from us. We sell them to him whole and nearly untrimmed.

I find that I can always deliver to him after 18 hours. 6 under smoke, then we wrap in paper and go back to work for another 10 hours and then a 2 hour nap just before delivery for the little baby.

The trick I find is to really pay attention to the IT,  adjusting pit temps to hit your target. I suspect a 300 degree brisket that is crutched at the right time might cook in 8 hours, never tried. 

I can tell you that if I keep big orange to 225 I can keep a brisket on the pit 24 hours straight. Family feels this is a better product, until I start looking for someone to supervise the pit so I can get in some shuteye :-)
 
Lets see a pic of the 20 pounder...most of the butts we get are averaging 8lbs - 13 on the high side.  They are usually packed 8 to a case, doubled up in cryovac bags.  This means the case weighs between 60-85 lbs.  

Butts that size are gonna take longer to smoke too...obviously. 

- happy smoking!
 
So I I showed up at my Dads house to prep the meat and found he over exaggerated the size of the brisket. it is a 16# and the Butt is a whole shoulder and it is 18#. So I got the prep done and got them on the smoker at 5pm at 260. getting up every hour on the hour last night to tend the fire (keeping temp between 260 and 290) I found the brisket got to 190 at 6am so I foiled and it got to 210 by 7:30am so into the cooler it went ( I hope it will stay warm till 4pm dinner time) and the pork butt is at 174... I was surprised the brisket got done so fast but then again a brisket is never predictable also because I ran the smoker a little hotter than I like... Any way Q-view to follow....
 
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