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Double stall brisket?????

dsleight
dsleight Posts: 101
in Beef
I did an overnight brisket cook last night and ran into something new.  I had an 14.75# prime brisket, I trimmed off 2 pounds of fat and cut 2 pounds off the end of the flat to grind up for burgers.  That left a 10.75# chunk for the cook.  I am figuring 11-12 hours before FTC so I put it on at 11:00 PM, egg steady at 240 degrees dome (I use both the smoke and stock gauge, the are accurate).  Around 6:00 AM it stalled out at 157 degrees and I got up and wrapped it in butcher paper.  Approximately 1:30 PM it hit 195 degrees, brisket was still firm so I let it ride.  The brisket never got above 196 degrees, I finally took it off at 3:30 PM and put in the cooler (FTC).  Needless to say, but the brisket is way overdone.  I was stumped on what could have gone wrong until I started slicing the brisket.  There was a large internal fat pocket, I am guessing that I was inserting the probe into this pocket and that is why the temperature never went up.  Anybody ever run into anything like this before?

I don't have any pictures, I was to busy trying to figure out what was going on.....sorry
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Comments

  • GATraveller
    GATraveller Posts: 8,207
    That'd be the deckle which separates the flat from the point. 

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    2 Large
    Peachtree Corners, GA
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