Brisket stalled out...question

[texasjason]

Hey all, I'm doing a small 4 pounder today and seem to be stuck right at 171 and has been there for about an hour. I wrapped it at 160 then went up until this point.  It's been in there over 8 hours and i've tested it with 2 thermometers, same reading. Just wait it out?

It's definitely not done (tough when I stuck the probe in there) but wondering how long this little thing may take!

 

[mike5051]

You could increase the smoker temp to speed things up.  I don't know what temp you're smoking but I wouldn't go above 275 with a 4 pounder.

Mike

 

[lemans]

Listen to Mike. Stay the course don't raise the temp

 

[texasjason]

Thanks Mike and Lemans, I did bump up the temp a little to 235 so we'll see. Still not budging and been a few hours at this temp. Not sure what the deal is. Starting to question my thermometers but doubt 2 are wrong. When I can slide one in really easy like butter I guess that is when it will be done. 

 

[SmokinAl]

How long did it finally take?

Was it good?

Al

 

[texasjason]

It finally got up to temp around 7:45 last night. Just sat there at about 170 for a couple hours and then finally got going, for a cook time of about 11 hours total. Threw my dinner timing way out of whack for sure but next time will give myself about a 2 hr buffer just in case this happens again. Tasted great though-tender, good flavor and moist. Boy I wanted to pull it off sooner to feed everyone sooner but glad I stayed the course. Appreciate all the advice and information on this thread and the site overall, what a help it has been. Here's a look at the final product;

image.jpeg

• texasjason
• Feb 29, 2016

 

[SmokinAl]

It looks awesome!

Great job!

POINTS for hanging in there! Sorry I tried to give you points but they wouldn't let me, must have used them all up.

Al

 

[mike5051]

It finally got up to temp around 7:45 last night. Just sat there at about 170 for a couple hours and then finally got going, for a cook time of about 11 hours total. Threw my dinner timing way out of whack for sure but next time will give myself about a 2 hr buffer just in case this happens again. Tasted great though-tender, good flavor and moist. Boy I wanted to pull it off sooner to feed everyone sooner but glad I stayed the course. Appreciate all the advice and information on this thread and the site overall, what a help it has been. Here's a look at the final product;

image.jpeg

• texasjason
• Feb 29, 2016

That brisket looks beautiful!  POINTS!

Mike

 

[roller]

Looks great ! sometimes it will just kill you but you just have to hang in there...