What would you do? Brisket in the stall

erapp100 · June 2014

10lb packer in a LGE. On hour 11 (now 10am) meat at 165. Started at 225 gradually moved up and just put dome at 275 with ATC. Need to pull at 2:30pm (4.5 hours from now) to drive to a 5:30 dinner which will give me a nice 3 hour FTC. Should I wrap now, give it a few hours a 275, or raise temp? What would you do?

erapp100 · June 2014

Btw it's been in the 160s for at least 3-4 hours and looks really good thus far.

lousubcap · June 2014

I would dial the dome up to around 300*F and let in run there for a couple of hours...and you can always drive much faster on the other end!

nick_banich · June 2014

Wrap through the stall...

erapp100 · June 2014

wound up being ready ay 12;30 after turning up to 300. was very dry but i think thats because it was a bad piece of meat to begin with combined with FTC for over 5 hours. nice smoke ring though and the point and bark were great. Just the flat was very dry.

HogHeaven · June 2014

http://amazingribs.com/recipes/beef/texas_brisket.html

What would you do? Brisket in the stall

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