Brisket stalled out...question

texasjason

Smoke Blower

Original poster

Jul 6, 2015

99

24

Dallas, Texas

• Feb 28, 2016

• #1

Hey all, I'm doing a small 4 pounder today and seem to be stuck right at 171 and has been there for about an hour. I wrapped it at 160 then went up until this point.  It's been in there over 8 hours and i've tested it with 2 thermometers, same reading. Just wait it out?

It's definitely not done (tough when I stuck the probe in there) but wondering how long this little thing may take!

 

mike5051

Master of the Pit

SMF Premier Member

Feb 7, 2015

4,210

702

New Orleans LA

• Feb 28, 2016

• #2

You could increase the smoker temp to speed things up.  I don't know what temp you're smoking but I wouldn't go above 275 with a 4 pounder.

Mike

 

lemans

Master of the Pit

OTBS Member

Dec 29, 2013

2,920

844

Jackson New Jersey

• Feb 28, 2016

• #3

Listen to Mike. Stay the course don't raise the temp

 

texasjason

Smoke Blower

Original poster

Thread starter

Jul 6, 2015

99

24

Dallas, Texas

• Feb 28, 2016

• #4

Thanks Mike and Lemans, I did bump up the temp a little to 235 so we'll see. Still not budging and been a few hours at this temp. Not sure what the deal is. Starting to question my thermometers but doubt 2 are wrong. When I can slide one in really easy like butter I guess that is when it will be done. 

 

SmokinAl

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• Feb 29, 2016

• #5

How long did it finally take?

Was it good?

Al

 

texasjason

Smoke Blower

Original poster

Thread starter

Jul 6, 2015

99

24

Dallas, Texas

• Feb 29, 2016

• #6

It finally got up to temp around 7:45 last night. Just sat there at about 170 for a couple hours and then finally got going, for a cook time of about 11 hours total. Threw my dinner timing way out of whack for sure but next time will give myself about a 2 hr buffer just in case this happens again. Tasted great though-tender, good flavor and moist. Boy I wanted to pull it off sooner to feed everyone sooner but glad I stayed the course. Appreciate all the advice and information on this thread and the site overall, what a help it has been. Here's a look at the final product;

image.jpeg

• texasjason
• Feb 29, 2016

 

• 

Reactions: mike5051

SmokinAl

SMF Hall of Fame Pitmaster

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Jun 22, 2009

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Central Florida (Sebring)

• Feb 29, 2016

• #7

It looks awesome!

Great job!

POINTS for hanging in there! Sorry I tried to give you points but they wouldn't let me, must have used them all up.

Al

 

mike5051

Master of the Pit

SMF Premier Member

Feb 7, 2015

4,210

702

New Orleans LA

• Feb 29, 2016

• #8

TexasJason said:

It finally got up to temp around 7:45 last night. Just sat there at about 170 for a couple hours and then finally got going, for a cook time of about 11 hours total. Threw my dinner timing way out of whack for sure but next time will give myself about a 2 hr buffer just in case this happens again. Tasted great though-tender, good flavor and moist. Boy I wanted to pull it off sooner to feed everyone sooner but glad I stayed the course. Appreciate all the advice and information on this thread and the site overall, what a help it has been. Here's a look at the final product;

image.jpeg

• texasjason
• Feb 29, 2016

Click to expand...

That brisket looks beautiful!  POINTS!

Mike

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• Mar 8, 2016

• #9

Looks great ! sometimes it will just kill you but you just have to hang in there...