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First of all, new to the BGE and this forum and so far really like them both. BGE is awesome, if I'm not cooking on it I'm thinking about what I'll be cooking on it next! This forum is so helpful. Tons of great info and appreciate all the vets' willingness to help out the rookies.
I did my first BGE brisket over the weekend and had a couple of questions. I smoked a 12 pound whole brisket and kept my dome temp at 250 throught (a hair above and hair below at times). First of all it seemed like my brisket went through the "stall" rather quickly. Didn't notice a real big stall through the 150-170 range but then it held around 180 for about four hours. Also, I got to 195 in about 15 hours rather than the 20 or so I expected from reading threads on here. Normal variance? Is the stall more of a "taking a long time to get through that 20-30 degree zone" kind of thing rather than sitting at a specific temp for a long time? Also, I did check my thermo in boiling water and if it's off it can't be by more than a couple degrees.