BRISKET HELP!!

2ndhandsmoke830

Newbie

Original poster

Mar 11, 2016

20

17

New Braunfels texas

• Apr 15, 2017

• #1

I was filling in for a friend during a competition. This time I got a select 12# brisket (aged 14 days ) I cooked it between250-275 for 16 hours and the flat was still at 160 degrees on 2 thermometers.. I didn't realize the "stall"could last that long? I am pissed and puzzled? Any ideas on what was going on? -2ndHandSmoke830

 

akdutchguy

Meat Mopper

Mar 30, 2013

264

36

Palmer AK

• Apr 15, 2017

• #2

Chamber thermometer reading high?
Jason

 

SmokinAl

SMF Hall of Fame Pitmaster

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Jun 22, 2009

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Central Florida (Sebring)

• Apr 16, 2017

• #3

Yes I agree, are you sure that the chamber temp is accurate?

Al

 

2ndhandsmoke830

Newbie

Original poster

Thread starter

Mar 11, 2016

20

17

New Braunfels texas

• Apr 16, 2017

• #4

Yes cooking chamber temp was accurate .. 3 separate gauges on pit all had 15-25 degree variation. Had 2 briskets 2 racks of ribs at 4chicken halfs

 

SmokinAl

SMF Hall of Fame Pitmaster

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Jun 22, 2009

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Central Florida (Sebring)

• Apr 16, 2017

• #5

Well if your sure about the temps, then you just have a very stubborn piece of meat. 

It happens, however when your running 250-275, most of the time you won't get a stall or at the very least a short one.

But it does happen.

Al

 

2ndhandsmoke830

Newbie

Original poster

Thread starter

Mar 11, 2016

20

17

New Braunfels texas

• Apr 16, 2017

• #6

Yeah i would hit stalls before but never one that wouldn't budge at all!!! When I finally got it off it was amazing. But it just wasn't even close to being ready for turn in...