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early stall on brisket? HELP!

ARoehr11
ARoehr11 Posts: 41
in EggHead Forum
I've been reading a lot of people saying they get there stall around 160 internal temp.  I have a 9.6lb brisket on right now that has been on for 8.5 hours, dome temp 250, grill temp 210ish.  Internal temp has now been on 140 for about 2.5 hours.  anyone else see this?
-1 XL BGE
-1 Kamado Joe "Joe Jr"
-1 Traeger Scout 
-cast iron grate and pans
-pizza stone
-XL Adjustable Rig 2 Grid Combo from Ceramic Grill Store
-A-MAZE-N smoker pellet tray
-Teken Wireless 4 Probe Thermometer
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    ARoehr11 said:
    I've been reading a lot of people saying they get there stall around 160 internal temp.  I have a 9.6lb brisket on right now that has been on for 8.5 hours, dome temp 250, grill temp 210ish.  Internal temp has now been on 140 for about 2.5 hours.  anyone else see this?
    At 210 they will stall out forever. 
    Keepin' It Weird in The ATX FBTX
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  • Foghorn
    Foghorn Posts: 10,227
    Yep, if you can get your dome temp to 275-290 you'll be better off.  Because you probably will have a stall at 160.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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