Little help?

[zak1011]

Hey folks I am currently smoking my first brisket and have been in the stall for about 2 hours. should i foil it and push through or just increase heat and let it ride? not sure what the best choice here is! Thanks in advance

 

[krex1010]

How big is the brisket? Is it a packer? Or just the flat? I generally foil beef at 165, so if you're around there I'd foil it. What temp are you running the pit at?

 

[tucson bbq fan]

unless you are in a rush - I would let it go - just make sure you are holding a good temp (200-240) in your smoker.  If you are worried about running out of time for guests, crank the temp up - that is the sure fired way to break through the stall.