Hot and fast brisket not stalling.

[MooseSpectacles]

Hey, all. Decided to go with a hot and fast brisket at 300 and put the packer on at 930am this morning. It's been 5 hours and the brisket is at 183 on one probe and 170 on another. I haven't seemed to hit a stall yet. Is this normal? Should I wait to wrap? Should I wrap anyways? Is a wrap needed at all, if I'm not hitting a stall?

 

[SmokinEdge]

If you have a deadline for eating, I would probably still wrap. This will speed up the IT, if your schedule is flexible then I’d let it ride unwrapped. I’ve seen them stall in the 180’s.

 

[SmokinEdge]

Another thing to consider is at higher temps you run the risk of drying out the surface of the meat, so wrapping is a hedge against that. Especially if not mopping.

 

[chilerelleno]

When I cook a brisket either Hot-n-Fast or Extremely Hot-n-Fast I wrap in doubled paper at 165° as SOP. I seldom see a stall due the higher temps and wrapping.

 

[SmokinAl]

The high temp briskets that I have cooked all broke right thru the stall without slowing down. The last brisket I cooked I did a low & slow, then wrapped at the stall (about 160-165), but also added Wagyu beef tallow to the butcher paper. Good luck!
Al

 

[1MoreFord]

Little or no stall and a quick cook time are the main reasons to cook hot and fast. Be aware you might need to cook to a higher than usual temp to get to probe tender.