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brisket stall

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s_austin_egger
s_austin_egger Posts: 132
in EggHead Forum
Hoping for a little brisket advice.  Put a 10lb beauty on last night at 7. Been cooking between 225 and 250.  I've hit a stall at 175.  I need to have it ready around 1. Should I wrap in foil to speed it up?
Thanks
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  • gerhardk
    gerhardk Posts: 942
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    I think you will be ok, once it starts rising it will progress fairly fast.

    Gerhard
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    edited October 2013
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    Depending on how long you've been in the stall wrapping may be a good idea. If you've been there over an hour then you might not need to but, wrapping certainly won't hurt anything if you need to pull it off in the next hour or so.

    [Edit] - I guess it's only 9:00am where you are so you've got an hour more than I first thought. I might go another hour before making a decision. You can also bump your temp up 20-25* to move things along a little faster.
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • s_austin_egger
    s_austin_egger Posts: 132
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    I think it's been in the stall for over an hour but I think im cutting it close on time now even if it comes out soon. Figuring on at least an hour ftc. Thanks for the help.  I'm going to wrap it. 
    Once wrapped, should I bump the heat up?
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    I don't wrap but I don't see why bumping the heat would hurt.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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