The Naked Brisket and the Stall

[rayf01]

Currently at about hour 13 of a 13ish lb brisket at 225 F. I put it on last night at midnight. This morning at 7 am it was at about 155. In the last roughly 6 hours its climbed about 5 degrees or so, maybe a tad more. I did not want to wrap. I am guessing best course of action is to just wait it out? I thought it would be quicker, but by the looks of it, this might be a 18 ish or more hour smoke session? It was rubbed with pepper and salt. Using a Traeger smoker and double checked temps with another probe. It is holding 225 very well. plus or minus 5 degrees.

It is a Costco Canada AAA whole packer. I trimmed it up. Based on everything I have read, just sounds like a waiting game and give it time to do its thing. I'm in no rush luckily as this wasn't destined for supper, more of a first time experiment for lots of lunch food.

Hoping it still comes out moist.

 

[SmokinVOLfan]

Try bumping the temp up to 275. Should power it through the stall and wont affect the end product. Otherwise yeah you are looking at probably an 18ish hour smoke.

 

[rayf01]

Try bumping the temp up to 275. Should power it through the stall and wont affect the end product. Otherwise yeah you are looking at probably an 18ish hour smoke.

Alright I will giver it a go. Thanks

 

[SmokinVOLfan]

Let us know how it turns out!