Wrapping hasn't broke stall

[salisboss]

I am doing first brisket in a long time. It is in the 15-16# range and took about 8 or 9 hours to stall at 143 cooking between 230 and 240. I wrapped in butcher paper about an 90 minutes ago and it has only moved to 147 and has stuck there for 30 mins or so. When I wrapped I raised the temp to 275. Could the probe just be in a bad spot and should I reprobe? I had to remove the probe when I wrapped.

 

[BB-que]

No need to move the probe. All you can do is ride it out or increase temp

 

[TNJAKE]

I'd check your pit temp using a ambient probe at grate level. My bet is you aren't cooking as hot as you think you are. I'd also check your meat probe for accuracy. I've never stalled at that low of an IT. Usually wrap between 160-170 if I wrap at all

 

[forktender]

I am doing first brisket in a long time. It is in the 15-16# range and took about 8 or 9 hours to stall at 143 cooking between 230 and 240. I wrapped in butcher paper about an 90 minutes ago and it has only moved to 147 and has stuck there for 30 mins or so. When I wrapped I raised the temp to 275. Could the probe just be in a bad spot and should I reprobe? I had to remove the probe when I wrapped.

It couldn't hurt to move the probe or add another probe or two if your thermo has that option.
But honestly I wouldn't worry about temps at this point I'd start probing every 30 to 40 minutes when it slides in with almost zero resistance it's good to go. you're not cooking to temp at this point you are cooking too tenderness.

You can start misting the butcher paper with a spray bottle as well, which keeps the meat from sticking to it and adds a little steam to help push through the stall.
I mist with 1/4 cup vinegar mixed with 3/4 cup of water each time I prob for the last few hours, surprisingly it doesn't mess up the bark any more than plain'ol wrapping does. If you have leftover beef broth add that to the spray bottle with a little vinegar and mist the butcher paper top and bottom with that as well.

Best of luck.
Dan

 

[Chasdev]

I can't answer your question but I have had the same thing happen and in I've even had the internal temp GO DOWN after wrapping on very low and slow cook (225 for 20 hours).
Changing water to vapor uses calories so temps will stay stuck or go down while the meat drys out enough to continue cooking and when the moisture level goes down, the internal temps can rise.
Your brisket was hung up in a form of the above.
Perhaps it was a very juicy piece of meat when raw, perhaps it was a humid day during the cook, perhaps both.

 

[salisboss]

I can't answer your question but I have had the same thing happen and in I've even had the internal temp GO DOWN after wrapping on very low and slow cook (225 for 20 hours).
Changing water to vapor uses calories so temps will stay stuck or go down while the meat drys out enough to continue cooking and when the moisture level goes down, the internal temps can rise.
Your brisket was hung up in a form of the above.
Perhaps it was a very juicy piece of meat when raw, perhaps it was a humid day during the cook, perhaps both.

Not humid, hopefully juicy. This was slow cooker today. Took a long time to stall and at a low temp

 

[salisboss]

It couldn't hurt to move the probe or add another probe or two if your thermo has that option.
But honestly I wouldn't worry about temps at this point I'd start probing every 30 to 40 minutes when it slides in with almost zero resistance it's good to go. you're not cooking to temp at this point you are cooking too tenderness.

You can start misting the butcher paper with a spray bottle as well, which keeps the meat from sticking to it and adds a little steam to help push through the stall.
I mist with 1/4 cup vinegar mixed with 3/4 cup of water each time I prob for the last few hours, surprisingly it doesn't mess up the bark any more than plain'ol wrapping does. If you have leftover beef broth add that to the spray bottle with a little vinegar and mist the butcher paper top and bottom with that as well.

Best of luck.
Dan

Thanks. I just misted to paper and put a little of the mist liquid in the empty drip pan.

 

[6GRILLZNTN]

I'd check your pit temp using a ambient probe at grate level. My bet is you aren't cooking as hot as you think you are. I'd also check your meat probe for accuracy. I've never stalled at that low of an IT. Usually wrap between 160-170 if I wrap at all

^^^^ My vote!

 

[salisboss]

^^^^ My vote!

I have one probe at grate level and one in the thickest part of the flat corroborated by my thermapen periodically. Thankfully the temp has climbed. It's dark now so finishing off in the oven.

 

[forktender]

I have one probe at grate level and one in the thickest part of the flat corroborated by my thermapen periodically. Thankfully the temp has climbed. It's dark now so finishing off in the oven.

S salisboss
Well, how'd it turn out?

 

[salisboss]

S salisboss
Well, how'd it turn out?

Perfect. All told it took about 17 hours. I haven't sliced it since it is for later today but probe tender.

 

[salisboss]

S salisboss
Well, how'd it turn out?

I think the problem was that the brisket was too big for my smoker so not enough heat got on top. I have a narrow Masterbuilt Propane Smoker. Still turned out fine and the oven definitely helped finish it off