Vent: My brisket stall took 5 hours, thought my smoker was lying to me

I ran a 14 pound packer last Saturday and it sat at 160 degrees for almost 5 hours. I double checked the probe with a second thermometer and nearly tore the thing apart before realizing it was just a stubborn flat. Has anyone else had a stall that long or did I just get a weird piece of meat?

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1 Comment

finleybutler14d ago

Patience is just watching meat teach you something you already knew.