Had a brisket stall for 6 hours at a backyard cook in Austin last month

I was throwing a birthday brisket for my buddy's 40th and that thing sat at 160 degrees for what felt like forever. Finally I wrapped it in butcher paper and bumped the smoker temp from 225 to 250 and it broke through in about 90 minutes. Anyone else panic their first big stall or did you just roll with it?

2 comments

2 Comments

terry_wood517d ago

@patricia_green21 Spritzing just prolongs the stall, doesn't it?

patricia_green217d ago

Did you try spritzing it at all during that stall or just let it sit? I'm curious if the extra moisture helps move things along faster than waiting it out.