› Forums › Smoking Meat (and other things) › Beef › Brisket stall...
New Posts  All Forums:Forum Nav:

Brisket stall...

post #1 of 8
Thread Starter 
What is the usual stall temp for most of you? I'm guessing it's a little different each time, but I'm sure there is at least a common range.??
post #2 of 8
mine seems to be somewhere around 140-160 it just depends on how drunk i am when i first start.
post #3 of 8
Buzzard's got it about right.....the drunk part at least PDT_Armataz_01_28.gif
post #4 of 8
Looking at my notes, exactly what Texas Hunter said.
post #5 of 8
laughed my butt off!! Still chuckling.... At least I was able to deflect most of the Capt/Coke that came out my nose into my lap instead of onto my keyboard.
post #6 of 8
Careful. Drinking and smoking may cause ........well good times.
post #7 of 8
Notice the temp noted here. It's the point gelatin starts forming in an endothermic <heat ABSORBING> reaction. Bingo..the plateau.
post #8 of 8
155 to 165 here............but it probably just seems that way to me since that is usually around the temp that I start paying attention since I usually wrap around 165 to 170. Prior to that, I don't watch it too close.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef › Forums › Smoking Meat (and other things) › Beef › Brisket stall...