Why does nobody talk about how fast a brisket can stall in a pellet grill?

I tried a 14-pound prime brisket on my Traeger at 225 degrees, and it hit a stall at 150 that lasted over 5 hours. Has anyone else found a good way to push through without wrapping too early?

2 comments

2 Comments

gavin_burns4920d ago

Honestly, that stall sounds about right for my usual luck. Tbh my last brisket stalled so long I started checking if I'd accidentally turned the smoker off. Ngl, I just wrap in butcher paper when the bark looks good, even if it feels early, because I get too hungry to wait.

the_susan19d ago

Wrapping early because you're hungry is a mood, but that can actually make the stall last longer. The meat needs time to push through its own internal temp plateau. If you wrap it before that happens, you're just trapping it in the stall phase. Better to wait for the bark AND for the temp to stop climbing for a while, then wrap to power through the rest.