no stall on brisket -WSM (yet)...

[Millberry]

 

[noboundaries]

Fun tech.

Packer, flat, or point?

Weight?

 

[Millberry]

View attachment 668202

I sure hope this isn't one of those rare 190 degree stalls I have read about. I bet I jinxed it by posting it!

 

[Millberry]

Fun tech.

Packer, flat, or point?

Weight?

11 pounds--full packer--fat side up for first time.

 

[SmokinAl]

Nice, at 275, I doubt you will have a stall.
Al

 

[JckDanls 07]

If no stall and finishes early... just wrap and cooler it... Which you would want to do anyways for a minimum of an hour ...

 

[schlotz]

Agree with @SmokinAl many times smoking at higher temps can either lessen or eliminate a stall. Once it probes tender all over in the flat pull and let it rest open on the counter until the IT drops at least 5º or gets to around 180º, then wrap tight and store in a cooler with towels.

 

[noboundaries]

At 275°F any stall will be short-lived. Press on until the flat is probe tender.

 

[kelbro]

I seldom see a stall with hot and fast briskets. Occasionally you'll see it on pork butts though.

 

[Millberry]

Nice, at 275, I doubt you will have a stall.
Al

thank you!