i have 4lb brisket started at 6am its noe 10am at 225 it stalled at 161 and has even went down to 158 what do i do, i uselly foil at 170 with a bigger 6lb brisket
Edited by John Kelly - 5/24/14 at 7:20am
Relax JK, everything is normal.
If you are going to foil you can foil any time a brisket stalls. Temps dropping during the stall is absolutely normal. The stall is meat sweating and that causes the temp drop.
I foil as soon as I see the stall has started, which is indicated by a steady internal temp of 30 minutes or more and I'm above 145-150F. I've seen some meats not stall until they were closer to 160F. You are definitely in the stall so you can foil.