Brisket stall...

[master_dman]

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.??

 

[buzzard]

mine seems to be somewhere around 140-160 it just depends on how drunk i am when i first start.

 

[bbq bubba]

Buzzard's got it about right.....the drunk part at least

 

[abelman]

Looking at my notes, exactly what Texas Hunter said.

 

[seboke]

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.

 

[waysideranch]

Careful. Drinking and smoking may cause ........well good times.

 

[richtee]

Notice the temp noted here. It's the point gelatin starts forming in an endothermic <heat ABSORBING> reaction. Bingo..the plateau.

http://www.smokingmeatforums.com/for...40270#poststop

 

[fatback joe]

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.