-
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.
-
Temp at beginning of stall
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... -
Another Texan
Hi Yall. Randy in McAllen, Texas here. I have a Weber Smokey Mountain 18 inch, a Traeger 190 Pro, and a Masterbuilt 40". I love them all and it depends on how I feel that day as to which one I use. I like all kinds of meat and have been smoking on the pit for about 15+ years, but still... -
Now to Forum Howdy from South Texas
I have been smoking BBQ for about 15 years. Some success and some failures. Great thing about BBQ is that even the failures are good to eat usually. Still on the quest for the perfect brisket. No matter what I seen to do and no matter what temp I pull it, they seem to come out dry. Edible...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
