Last Saturday was a total disaster at the smoker

Had a brisket stall for almost 5 hours and it dried out bad by the time it finally hit 203. Anyone else deal with a stall that killed their whole cook?

2 comments

2 Comments

evand656d ago

Dang, five hours in the stall? That's brutal. I had a similar nightmare with a pork shoulder last summer, it sat at 165 for almost four hours and I nearly tossed it out the window. Did you wrap it in butcher paper or foil at any point, or were you just riding it out bare?

garcia.miles6d ago

Everybody's talking about wrapping but NOBODY is asking about your temp management during that stall. If you held steady at 225 the whole time, that's your problem right there. When the stall hits, you gotta CRANK it up to 275 or even 300 to push through. The meat can't tell the difference once the bark is set, and you avoid that dry finish. Five hours at low temp is just cooking the moisture out while the collagen hasn't even broken down yet. Next time hit it with heat and you'll be done in half the time with way better results.