My brisket stall lasted 8 hours at a comp in Memphis and I still won

I was sure I was done for when the temp just sat at 165 for what felt like forever... I was using my old offset and had to fight the urge to wrap it early. Ended up taking first in the brisket category with a 9.3 score from the judges. Has anyone else had a stall go that long and still turn out okay?

3 comments

3 Comments

angela_baker20d ago

Honestly, I've always wrapped mine when it hits the stall. Can't risk the meat drying out, even if it worked out for you this time.

parkera6119d ago

My buddy had a stall go nearly 10 hours at a contest in Kansas. He was freaking out, kinda like @angela_baker said about the drying risk, but he just kept the smoke steady. It finally pushed through and got a call.

blair24816d ago

Man, ten hours is wild. I wonder if the weather that day played a bigger role than the wrap, @angela_baker. A dry wind can really mess with a stall.