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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?
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tyler_bell3mo ago
Oh man @patricia_green21, you spritzing? I tried that on my first big stall and honestly think it made things worse for me. I was opening the smoker every hour like a nervous parent checking on a sleeping baby. That thing sat at 160 for five hours before I finally gave up and wrapped it in foil with some beef broth. Broke through in about an hour and a half after that. I was panicking so bad I almost ordered pizza for everyone. Now I just wrap early and let it do its thing. No way I'm going through that again.
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patricia_green213mo 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.
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