Spent all day trying to fix a brisket stall on my offset smoker

I had a 15 pound brisket that stalled at 160 degrees for over four hours last Saturday, and I thought my fire management was off. Turns out I just needed to wrap it in butcher paper way earlier than I usually do, which saved me about two more hours of waiting. Has anyone else had a stall that took way longer than they expected?

2 comments

2 Comments

hannahs713d ago

Oh man, four hours at 160 is brutal! I feel your pain. That brisket stall is like when you're waiting for your coffee to brew in the morning - you know it'll happen eventually but it feels like forever. It's funny how wrapping saves so much time, kinda like how putting a lid on a pot of water makes it boil faster. I've noticed that same pattern in other stuff too, like when you're trying to finish a project at work and you just need one small shortcut to stop it dragging on forever.

richard_roberts803d ago

Haha, yeah the coffee comparison is spot on. Speaking of shortcuts, I once tried to speed up a brisket by turning the smoker up to 275 and it came out like a shoe. Never again.