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Brisket Stall

Memhale
Memhale Posts: 2
in EggHead Forum
i have cooked briskest twice at 275 and can't get past the stall so brisket ends up drie out, suggestions?
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  • bhedges1987
    bhedges1987 Posts: 3,201
    start earlier, or wrap it when it gets to the stall

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • bhedges1987
    bhedges1987 Posts: 3,201
    stalls can last for hours.

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • lousubcap
    lousubcap Posts: 36,778
    Welcome aboard and enjoy the journey.
    Here are a few links for brisket cook insights: (Give them a look when you can)

    http://www.amazingribs.com/recipes/beef/texas_brisket.html
    http://www.bubbatim.com/Bubba_s_Brisket.php
    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
    You can overload on brisket info-
    Good luck and always find time to foil and rest the meteorite.  FWIW-

    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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  • Legume
    Legume Posts: 15,936
    I don't understand what you mean you can't get past the stall - what temp are you pulling the brisket off?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    Patience young padawan. You just need patience. It will go through the stall. No wrapping or extra steps needed, just time. 
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • Ladeback69
    Ladeback69 Posts: 4,484
    Need more details to give advice.  Were just cooking a small flat or full packer?  What temp were you pulling it off at and did it probe like butter?  did you let it rest for before slicing.  Wrapping it when done and letting it it sit for at least 30 minutes or more before slicing really helps with moisture coming back into the meat.
    Welcome to the Eggdiction and brisket can  be a tough one to conquer. 
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • DieselkW
    DieselkW Posts: 915
    I've never cooked a brisket at 275º - that seems too high temp to me.

    The stall can be frustrating. Check 162º. Check 162º. Check 162º.

    164º YES... 15 minutes later, 162º AAAARGHHH. 4 hour stall last month.

    When you poke it, and the knife slides in like it's welcome to be there, that's when it's done. Sometimes it 190º, sometimes it's 215º.... briskets have personality, they're all different.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • Memhale
    Memhale Posts: 2
    I am doing the Franklin method which states to cook at 275 until it gets to 186 and then wrap and cook to 203
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