Temp at beginning of stall

Discussion in 'Beef' started by rashley, Jul 11, 2015.

  1. Just wondered whats the lowest temp you have seen a brisket stall at.  I had my alarm set for 160 with plans to foil at the beginning of the stall.  After watching the temp stall out at 149 for an hour and a half with the pit (at grate level) running 220, I just went ahead and foiled.  

    Not a big deal but I have never had one stall that low before.

  2. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    I have had quite a few stall in the mid 140's.  Most though stall at 155-160.

    If you are worried that you wrapped to early, you can always unwrap (saving the juice) and finish for the last hour or so.  Then re-wrap in foil and blankets for the rest.

    I have done that a few time and it has worked great.

    Smoke ON!
  3. Thanks.  I am a little above 195 right now.  Going to probe test it and might unwrap and let the bark set up a little, and then pull it.

    Appreciate your input millerbuilds.
  4. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    Remember it will turn out best if you wrap in foil and a couple of beach towels, toss it in a cooler and let it relax for 1-2 hours.  It is amazing what a difference that will make.

    Hope it turns out Great!

    Smoke ON!

  5. Persactly what I did.  It was awesome.

  6. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Last one I did stalled at 36° for nearly a week. Then I took it out of the fridge and put it in the smoker and it started to climb. 😀
  7. joe black

    joe black Master of the Pit OTBS Member

    Boatbum, You need to use smaller splits in your fridge and keep all of the dampers open for better air flow. Is your wood fully seasoned?

    Just trying to help, Joe

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