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brisket question

i have cooked only 2 briskets.  is it normal for the meat to "stall" at or around 140 degrees?  both time the internal temp sat at 140 for an hour or so.  the cook temp has been between 230 and 250 grate.  am i doing something wrong, or is it normal?


  • EggcelsiorEggcelsior Posts: 13,909
    I haven't ever had one stall that low, normally 150-160. It is however normal to stall, as this is the evaporative cooling period
  • yes- usually a little higher temp but every brisket stalls unless you do things to prevent the stall (mainly wrap in foil). An hour is actually low. I've had them stall for 5-6 or even longer before.Totally normal though
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  • mtaskermtasker Posts: 60
    ok, thanks.  i will try not to freak out next time.
  • EggcelsiorEggcelsior Posts: 13,909
    mtasker said:
    ok, thanks.  i will try not to freak out next time.
    Still put on the display though. The more you cook, the easier it gets. If you feign freaking out, you will get more alone time with Mr. Egg and Mr. Daniels/Cuervo/Beam/whatever you lubricate with.
  • mtaskermtasker Posts: 60
    i will never give up!  just need to sit back and sip on some homemade apple pie, and wait.
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