The dreaded ...................... stall

[smokemifugotem]

So i am used to the stall that we all encounter when smoking chunks of deliciousness.. I am currently stalled out at 156 on a brisket. Started at 159 and dropped. Two questions...
First.... Its it common for a stall to go backwards?
Second.... I am smoking a turkey for Thanksgiving, and doing one tomorrow for a practice round. Should I expect a stall in it as well??

 

[got14u]

first thing I would do is check and just make sure your smoker temp is stable and if so then don't worry. I have had crazy stalls with brisket. So grab a cold one and relax. As for turkey I am not sure how that poultry that big will react. I haven't notice much stalls compared to a brisket. but again I haven't done a turkey.

 

[rivet]

Yes and no.

I've experienced that infernal temp reversal and it drives me crazy. Just drive on through it, don't change anything let it go and cook as normal, it will eventually reverse itself and cook to perfection.

As far as turkey, I smoke mine at 325 or so and have never had a stall with them.

Good smokes to you, bud and be patient!

 

[smokemifugotem]

Thanks! Ive done a few briskets, and am used to the stall. But the last two have gone backwards in temp, then shot up. Kind of like they are winding up for a big finish. And I am smoking one of the birds tomorrow. Then doing two on turkey day. I will let you know how it goes tomorrow along with some great qview. BTW>>> It just dropped down to 152. still 210 in the smoker. Its getting ready to do something... thats for sure!! Time for another beer!

 

[alx]

The stall is all that connective tissue turning to gelatin.Not uncommon for temp to go down during this phase....

Turkeys will not stall as rivet mentioned...I like em 320-340 degree myself.

 

[smokemifugotem]

sort of off subject for this thread.. but i am reading lots about smoking the turkey around 320 or 350. Its cold as all get out here. I am not sure if i can get it that high very easily. Im sure i could, but it would involve a lot of charcoal!!!! During the summer, no problem. Is there anything wrong with smoking it around 250? I know i can reach that no prob...

 

[oldschoolbbq]

Nope! 250*F will be O.K.
Just take a little longer...
Cook til IMT is 160*F in the Thigh. The Breast will be juicy too.
Good luck and...
SMOKE HAPPY :)-

 

[miamirick]

250 is fine, i cook at 225 when i do em but it takes 10-12 hours, i like to wrap em in cheesecloth and pour mop on every hour until about halfway thru, then remove cheesecloth for the rest be sure to inject em though the night before so it stays moist, i mix,cayenne pepper oil and beer

 

[richoso1]

I've had a backslide on temps before, but not on poultry. Maje sure your therms are working/calibrated.