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Brisket Stall

Ladeback69
Ladeback69 Posts: 4,484
in EggHead Forum
How long has your stall been on a brisket?  I am currently at 2 hours plus and counting in the 160's.  I checked it in other places and it is 165 to 175.  My grid is at 280.  I don't need it tell 5.  Its a 9 pounder. I am going to wrap in foil and take up the heat.  What do you think?
XL, WSM, Coleman Road Trip Gas Grill

Kansas City, Mo.
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Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,673
    Mine stalled at around 4 this morning around mid-150s.  By 9 it was mid-160s.

    My grid was 240.

    I would rather light a candle than curse your darkness.

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  • Ladeback69
    Ladeback69 Posts: 4,484
    I am bumping the  temp up  to over 300 now to see what it will do.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • lousubcap
    lousubcap Posts: 36,782
    You will be fine with the dial it up plan.  Don't know how long you have had your brisket on or the weight but the brisket stall is the same physics deal as the pork butt one.  Gotta break down the collagen.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Ladeback69
    Ladeback69 Posts: 4,484
    lousubcap said:
    You will be fine with the dial it up plan.  Don't know how long you have had your brisket on or the weight but the brisket stall is the same physics deal as the pork butt one.  Gotta break down the collagen.
    It is 9 pounds and has been on since 9 am at about 260 to 270.  I double wrapped it in foil and have it up to 350 now.  I am trying to get the point done so I can separate to make burnt ends.  Point is at 189.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • lousubcap
    lousubcap Posts: 36,782
    @Ladeback69- The point will run around 10*F or so higher than the fact due to the higher fat content for your info. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Ladeback69
    Ladeback69 Posts: 4,484
    lousubcap said:
    @Ladeback69- The point will run around 10*F or so higher than the fact due to the higher fat content for your info. 
    I understand that, but my flat is only 165.  That's more like 30° difference.  My grid is at 440.  I have time so am going to let ride for a awhile.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • pgprescott
    pgprescott Posts: 14,544
    I know I'm blasphemous, but this is precisely why I almost always wrap. You just don't know, and a brisket holds really well if done too early. 
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  • SGH
    SGH Posts: 28,988
    Ladeback69 said:
    I understand that, but my flat is only 165.  That's more like 30° difference.  
    This is perfectly normal^^^^^^^^^^^^^^^.
    Depending on several factors, weight and grade being the two biggest contributors, at a certain point in the cook this number can be even more spread apart for a short time depending on where you take temp readings. Nothing to fret over. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Ladeback69
    Ladeback69 Posts: 4,484
    If I didn't have people I wouldn't have wrapped, but it seems to help.  It does mess up the bark, but I care about the taste more.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Ladeback69
    Ladeback69 Posts: 4,484
    SGH said:
    Ladeback69 said:
    I understand that, but my flat is only 165.  That's more like 30° difference.  
    This is perfectly normal^^^^^^^^^^^^^^^.
    Depending on several factors, weight and grade being the two biggest contributors, at a certain point in the cook this number can be even more spread apart for a short time depending on where you take temp readings. Nothing to fret over. 
    Scottie, its at 180 and I am waiting to to check the rest again when it gets to 185.  Wife really wants burnt ends.  I should have started it at midnight or 1 am.  It should be good.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Ladeback69
    Ladeback69 Posts: 4,484
    Burnt ends are cut up and back on with the flat in foil to finish up.  Flat is at 189.  Shouldn't be long now.  I start new threadoing later.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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