Three days to fix a brisket stall that should have taken one hour

I ran into a stall at 165 degrees on a 14 pound brisket last Saturday. Turned out my offset smoker had a draft issue from a clogged exhaust vent that I never checked. Spent three hours fighting it with foil and spritzing before I realized the real problem. Has anyone else had a similar hidden issue kill their cook time?

2 comments

2 Comments

webb.xena18d ago

Three hours sounds like a lot of fuss over a brisket stall that usually sorts itself out. A 14 pound brisket can take 12 hours or more on a good day, so what is an extra couple hours really costing you? I have had my smoker act up before and just let the meat ride it out. The end result was still fine. Seems like you might have been looking for a problem that did not need fixing.

phoenixp3018d ago

Let the meat do its thing is my motto too. A little patience usually pays off better than panicking and messing with the fire.