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Brisket stall question

RajunCajun
RajunCajun Posts: 1,049
in EggHead Forum
Is it possible for a brisket to stall around 180ish?  
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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Comments

  • Foghorn
    Foghorn Posts: 10,227
    Anything is possible.  If you're seeing that, then it is real.  With that said, I'm wondering if it stalled at the usual 160-170 - and this is a 2nd stall (which has been described)?  Or if this is the first sign of a stall?

    Either way, because it is unusual, I would question the positioning and calibration of my thermometer.  If it's not in the center of the thickest part of the flat it could be on the periphery and reading 180 when the center is stalling at 160.

    If all of that checks out then - it is what it is.

    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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  • RajunCajun
    RajunCajun Posts: 1,049
    Foghorn said:
    Anything is possible.  If you're seeing that, then it is real.  With that said, I'm wondering if it stalled at the usual 160-170 - and this is a 2nd stall (which has been described)?  Or if this is the first sign of a stall?

    Either way, because it is unusual, I would question the positioning and calibration of my thermometer.  If it's not in the center of the thickest part of the flat it could be on the periphery and reading 180 when the center is stalling at 160.

    If all of that checks out then - it is what it is.
    Thanks for the input.  She didn't seem to stall for long in the 160-170 range...and now she has been stuck on 185 for a while now.  I checked the approx temp probe tip location with a thermapen a few mins ago and she read 185ish.  It has been on for going on 9hrs.  I am going to pull the flat in a few mins which is located on the second tier and get a better read on the point.  Thanks again!
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • nolaegghead
    nolaegghead Posts: 42,109
    I generally ignore stalls.  When your temp hits about 185F in a fatty brisket and maybe 190 in a lean, it tells me I need to try checking for a little tenderness every now and then.


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  • RajunCajun
    RajunCajun Posts: 1,049
    nolaegghead said:
    I generally ignore stalls.  When your temp hits about 185F in a fatty brisket and maybe 190 in a lean, it tells me I need to try checking for a little tenderness every now and then.


    True words of wisdom.  Thanks!
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    For sure. Not uncommon at all. 
    Keepin' It Weird in The ATX FBTX
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  • lousubcap
    lousubcap Posts: 36,754
    Looking for the brisket finish line-trust the feel in the thick part of the flat.  Not sure what you mean by "I am going to pull the flat in a few mins which is located on the second tier and get a better read on the point" in terms of declaring victory.  
    Also the point, with the higher fat content is just along for the ride-not uncommon to find the temp in the point to be a good 8-10*F more than the flat when you cross the line.  FWIW-
    Remember to give it a 15-20 min cooling rack rest (stop the carry-over cooking) before any FTC.  
    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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  • nolaegghead
    nolaegghead Posts: 42,109
    @lousubcap He separated the flat from the point.
    ______________________________________________
    I love lamp..
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  • RajunCajun
    RajunCajun Posts: 1,049
    lousubcap said:
    Looking for the brisket finish line-trust the feel in the thick part of the flat.  Not sure what you mean by "I am going to pull the flat in a few mins which is located on the second tier and get a better read on the point" in terms of declaring victory.  
    Also the point, with the higher fat content is just along for the ride-not uncommon to find the temp in the point to be a good 8-10*F more than the flat when you cross the line.  FWIW-
    Remember to give it a 15-20 min cooling rack rest (stop the carry-over cooking) before any FTC.  
    As the complete brisket is too long for my large, I usually cut the flat and place it on the second tier and it typically reaches temp and tenderness before the point.  Thanks for the tip
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • GrateEggspectations
    GrateEggspectations Posts: 11,572
    lousubcap said:
    Looking for the brisket finish line-trust the feel in the thick part of the flat.  Not sure what you mean by "I am going to pull the flat in a few mins which is located on the second tier and get a better read on the point" in terms of declaring victory.  
    Also the point, with the higher fat content is just along for the ride-not uncommon to find the temp in the point to be a good 8-10*F more than the flat when you cross the line.  FWIW-
    Remember to give it a 15-20 min cooling rack rest (stop the carry-over cooking) before any FTC.  
    Didn’t ever come across (nor consider) that last tidbit. Thanks for mentioning.
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  • lousubcap
    lousubcap Posts: 36,754
    nolaegghead said:
    @lousubcap He separated the flat from the point.
    I have a very hard time with the great "assume" (cop out word) word and while I sussed the almost obvious above, nothing beats reality.  Besides I just didn't want to assume that surgical event  =)
    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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  • nolaegghead
    nolaegghead Posts: 42,109
    Always safe to never assume anything.  
    ______________________________________________
    I love lamp..
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  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    Well, I'd say it is unusual ... maybe your probe wasn't right in the thickest part of the meat??
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • nolaegghead
    nolaegghead Posts: 42,109
    It's not unusual. Here's a 180-ish stall I quickly found on the interwebs. Graph depicting meat pit temperature over time The Stall is highlighted

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  • nolaegghead
    nolaegghead Posts: 42,109
    and here's one that shows that you will see the stall no matter where you put the probe:

    cooking at high humidity

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  • lousubcap
    lousubcap Posts: 36,754
    Calibrate and believe in your indication(s) and always remember, "The friggin cow drives the cook!"
    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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