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stalled temps

Discussion in 'Beef' started by qcrazy, Feb 5, 2011.

  1. qcrazy

    qcrazy Fire Starter

    I'm cooking with WSM 22, cooking temp 225-230, cooking brisket. It seems like every time I take the brisket off at 160-165 to rap the internal temp drops 5 or so degrees and it seems like forever for the temp to get back up to that 160 mark. Then after hrs of cook time when it reaches 180-185 it seems to just stay there. I always thought that temps would stall between 160-170 but once they got past that mark they would continue to rise until the 190-195 mark. I've had this happen on flats as well as whole briskets. I know you can't go by time and only by internal temp but it seems like these cooks have gone well beyond the 1-1.5 hrs per lb. The strange thing is a couple of times when its got to 185 and stayed there I've taken it off to find it dried out. I'm using a maverick ready check dual therm and I've tested it for accuracy. I'm sorry if this question has been discussed before but I've only been on the site for a few days. Thanks Gary
    Last edited: Feb 5, 2011
  2. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    First thing there is no dumb questions. After all we all were there before. Now a stall is a stall you can't start them and you can't stop them. They have a mind of their own. I would recommend that you go out and buy a gas smoker. I have one and I have never had a brisket stall.... Poop I shouldn't have said that
  3. les3176

    les3176 Master of the Pit

    Crack a fresh one and let it ride!!! just wait it out!
  4. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Mine always seem to stall in the low 140 to low 150 range. Are you being gentle with the meat when you remove it to foil? You don't want to be probing it with meat forks, bending it or slamming it down onto a surface. You need to gently lift it and keep it in the same orientation as it was in the smoker, get it wrapped then gently put it back. Other than that, you may want to smoke one in a shallow foil pan and just cover it when it gets to 160. I've done a few like that and they come out good.
    Last edited: Feb 5, 2011
  5. qcrazy

    qcrazy Fire Starter

    Thanks I'll give it a try. One other question for now, how doI list what kind of cookers I'm using on my spot. Thanks Gary
  6. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    scroll to the top of the page, click on your screenname where it sais to logout, edit your signature..
  7. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    No 2 briskets are the same, you just gotta let them do their thing. Good luck.