- Jul 4, 2020
- 4
- 3
I've smoked several briskets and this is the first time there was absolutely no stall. I did do a few things differently to try them out this time, I wonder if one of them was the cause?
Things I did the same as always:
1. Started the smoke at 250 degrees
2. Use a Masterbuilt 40" electric smoker
3. Vents open to half
4. Meat on top middle rack
Things I did different
1. I used a water pan on the bottom rack to try to get a little more moisture
2. This was the first time I injected a brisket. Used a beef stock base injection. The interesting thing about this is that I did a home cured and smoked ham a few weeks ago and injected that too with the same no stall results and a super fast cook.
3. Used a Wegmans brisket. I usually go to a farm to get a fresh cut brisket. The Wegmans brisket was a bit smaller and thinner but not significantly. It was roughly 10-12 pounds after trimming.
Well after about 2 hours I found the internal temp was already over 100 so I lowered the smoker to 225. Another hour and it was already up to 145 ish where I was expecting a stall to start, another hour, 165!!! Cooking so fast. Why? Thermometer is good, tried another to make sure. Poked it in a few places too. One thing I'm noticing is that the bark isnt as crusty and black as normal. I think the injecting and or the water pan is causing this. It's definitely juice I can tell just by looking at it. I may wrap it in a few minutes anyway just to preserve the moisture. I'd like to have a nice crust though first. Maybe I'll remove the water pan too.
Will post pics when its done.
Things I did the same as always:
1. Started the smoke at 250 degrees
2. Use a Masterbuilt 40" electric smoker
3. Vents open to half
4. Meat on top middle rack
Things I did different
1. I used a water pan on the bottom rack to try to get a little more moisture
2. This was the first time I injected a brisket. Used a beef stock base injection. The interesting thing about this is that I did a home cured and smoked ham a few weeks ago and injected that too with the same no stall results and a super fast cook.
3. Used a Wegmans brisket. I usually go to a farm to get a fresh cut brisket. The Wegmans brisket was a bit smaller and thinner but not significantly. It was roughly 10-12 pounds after trimming.
Well after about 2 hours I found the internal temp was already over 100 so I lowered the smoker to 225. Another hour and it was already up to 145 ish where I was expecting a stall to start, another hour, 165!!! Cooking so fast. Why? Thermometer is good, tried another to make sure. Poked it in a few places too. One thing I'm noticing is that the bark isnt as crusty and black as normal. I think the injecting and or the water pan is causing this. It's definitely juice I can tell just by looking at it. I may wrap it in a few minutes anyway just to preserve the moisture. I'd like to have a nice crust though first. Maybe I'll remove the water pan too.
Will post pics when its done.