Brisket Stall. Holy .......!!!

Mayberry

You guys aren't kidding about the stall on a brisket, are you? I just replaced my gasket and needed a slow, low temp cook to seal. The gasket before cooking ribeyes tonight. I bought a small flat to play with because I haven't done a brisket yet. It's around 4 pounds total. I put it on at 300 dome temp at 1 PM today. 4 1/2 hrs later , and internal temp still sitting at 168. I just cranked up to 350 to try to push it along.....I hope I don't dry it out. I want it to be good so I can eat on it for lunch over the next few days. Averaging 300-350 dome temp, and only a 4 lb flat, how much longer do you think I have? I need to get these steaks on in the next few hours. Btw, Wicked Good Weekend Warrior lump is some serious stuff!!! I had some tree trunk sized chunks in the bag. I'm going to get another few bags this week. It's the best I've seen for any low and slow cook, and pretty reasonable price-wise, too.

Shiff

A 4 lb flat is very hard to cook with conventional methods without drying it out - especially if you raise the temperature. I think I'd wrap it in foil and put it on the BGE - you can put a little broth in the foil.  This will soften the bark but won't dry out.  Small flats are probably best cooked with the Travis method found at: http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

And, yes, the stall can be very frustrating.