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
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need help fast!!!
- Thread starter john kelly
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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.
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.
ok kool thnx ive just never seen a brisket drop temp or maybe it did and i missed it between checking on it its now in foil in the oven
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