Hoping for first smoke tomorrow, looking for input.
- Thread starter thehoz
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Hmmm. My brisket sat at 158 degrees from about the 1.5 hour mark to the 3 hour mark when I put the ribs in foil. Things cooled off and the brisket has been at 154 for the first hour since wrapping the ribs.
Last edited:
red dog
Smoking Fanatic
Sounds like you hit the stall. It isn't uncommon for brisket or pork butts to do that. The best thing to do is be patient and wait it out or bump your temp up. What temp is your smoker running at? The temp on my MES always reads higher than it actually is so you may be smoking at a lower temp than you think.
Red'a got ya covered. The stall can last minutes to hours. You can either just wait it out or use the methods mentioned above to get things rolling again.
red dog
Smoking Fanatic
Yep, at that temp you hit the stall, be patient, avoid opening the door, it will get through it eventually.
smoked alaskan
Smoking Fanatic
Well, the ribs came out great. The brisket... Well is still in the smoker. It's been in 7 hours and aftet hour one it has not gone higher than 163 . I just put it in foil hoping it might give me more internal temperature.
timberjet
Master of the Pit
Looks like you nailed those ribs. MMMMMM..... Brisket, butts, chuck roasts all can and will stall and usually when you have a bunch of people coming over for dinner. lol
timberjet
Master of the Pit
Make sure you do the toothpick test on that brisket before you pull it. Do not go by temp. alone with brisket. I have seen it not tender until 212 before one one occasion and done perfect at 198 another time. Just remember, it is worth every hour so keep it low and slow. Also a good long rest if you are going to pull it. A little less for slicing.
Last edited:
Well, I finished them up. Ribs turned out great. Brisket gave me some trouble. It stayed at 160 degrees from hours 2 to 7. Then I put it in foil/towel/cooler for an hour. Turned out good I think. For a first one at least.
timberjet
Master of the Pit
timberjet
Master of the Pit
My 12 year old LOVED the ribs. My wife liked them, which is saying something. The 9 year old who said he didn't like ribs, ate two. Since the brisket was cut at 9:30, only me and the 12 year old ate it, and again he liked it. He is waiting to ad some sauce to it tomorrow. Thanks for asking!
timberjet
Master of the Pit
red dog
Smoking Fanatic
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Questions for RecTeq owners
- Started by schlotz
- Replies: 66
- Blowing Smoke Around the Smoker.
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 65
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 40
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
