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I'm cooking only my 3rd brisket ever but the first brisket this summer. I can't remember if past briskets have done this, but I'm feeling very paranoid about the cook so far.
Put the brisket on at 4:15 AM. Temperature was 250 at grill level. Temperature has fluctuated between 240-250 with very very short spikes at 260. At 11:30 AM (7 hours later or so), I'm already at 179 degrees! Doesn't this seem totally abnormal? I seem to have shot right through the stall which allegedly occurs at 260. Could I be stalling now? The temperature has been between 173-179 for the past 2 hours. Is this the dreaded stall I hear about so often? I am just afraid that I am messing up this 14 lb packer brisket and drying it to heaven by cooking it so fast. Is my temp too high?
Just looking for reassurance that I am fine or confirmation that I am hosed!