The mother of all stalls

[tripleq]

Im doing up a big ole corned beef point, smokers at 240 , I hit an IT around 150 at about 1:30ish, Its 6PM and I haven't broke 170. This one is a record for me.

 

[old sarge]

The stall is why there is beer.

 

[SmokinAl]

It sure looks like it came out good!
Al

 

[petehalsted]

The stall builds character. In the brisket and the smoker!

 

[tripleq]

I pulled them about 160 ish let them rest for about 20 minutes then popped them into some vac bag and then into the SV at 180 until about 2AM and then into the fridge. The bit I sampled was excel Lent