Is My Brisket Broken?

[Chili Palmer]

I started my brisket this morning at 2:00am at 225 degrees, at 5:30 it hit 160 I pulled it off and wrapped it in pink butcher paper. It’s been at the 160 degree stall for about 5+ hours, is this normal? It’s moved up and down a couple of degrees, but not getting any warmer. Did I screw something up?

 

[Riverbound]

The stall is real.

I’ve always done foil. Not sure if that makes a difference?

 

[Chili Palmer]

This is the 4th time I’ve done a brisket, but 250*, the last time it was dry so as recommended here I knocked the temp down to 225*. The stall only lasted about 4 hours before, but the temp crept up. Maybe the 25* temp difference is prolonging the stall?

 

[SpeedyWho]

Is it a full packer brisket? It got to 160* very fast, is it possible the thermometer is off? Did it have a nice bark before you wrapped it in the Abco paper? I usually cook brisket little hotter say 250-275*

Best of luck hope to see finished pics.

 

[Sleek-Jet]

Just give it time, could be the meat had a lot of moisture in it.

 

[Chili Palmer]

Is it a full packer brisket? It got to 160* very fast, is it possible the thermometer is off? Did it have a nice bark before you wrapped it in the Abco paper? I usually cook brisket little hotter say 250-275*

Best of luck hope to see finished pics.

No, I split the point from the flat. It was very barky when I wrapped it. 6 hours just seems long for just the flat. I’ve moved the temp probe around the meat and it goes down a couple of degrees then comes back up. I just changed the probe and I’m up to 167 now. Coincidence? I don’t know. I plan to pull it off at 190 - too hot, too cool?

 

[4Waters]

I've never wrapped the brisket, that said I've had 3+ hour stall and I bumped the heat up to 250° to get it going again and then slowly dropped the temperature back to 225°

 

[Xring01]

Raise the cooking temperature

 

[mash on it]

How many lbs?

A 12 pounder will take 15 hrs.
You started at 2 am? Should be ready by 5 pm. Give or take a half hour.

That's all I got.

Dan'l

 

[Chili Palmer]

How many lbs?

A 12 pounder will take 15 hrs.
You started at 2 am? Should be ready by 5 pm. Give or take a half hour.

That's all I got.

Dan'l

Does that include sitting for 3-4 hours?

 

[HitIt]

As said...raise the temp to bust the stall, then lower. Takes forever to convert all of the collagen and connective tissue to juicy goodness at 225.

 

[mash on it]

Does that include sitting for 3-4 hours?

No, but I only rest for about an hour.
People are usually hungry by then

Dan'l

 

[charlyox]

I usually let it get up to 190* and then wrap it in foil and a towel and put into a prewarmed ice chest for a few hours. They will stall for a few hours.

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[530RL]

The stall is due to evaporation. I don’t like to turn up the temperature to beat the stall as it sometimes can dry it out but that is probably due to my skill level rather than the technique.

In any event, here is a good article on the stall.

https://amazingribs.com/more-techni...rstanding-and-beating-barbecue-stall-bane-all

 

[Spot]

Don’t turn it up, ride it out! Pull it at 203.

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[charlyox]

Nice smoke ring[emoji106]. It looks great.


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[Chili Palmer]

I pulled it off at 190* kinda tough and a lil’ dry.

I should just give up on briskets.

 

[530RL]

View attachment 765129 I pulled it off at 190* kinda tough and a lil’ dry.

I should just give up on briskets.

Don’t give up. You’ll get it.

 

[4Waters]

View attachment 765129 I pulled it off at 190* kinda tough and a lil’ dry.

I should just give up on briskets.

Cut it against the grain and did you cook it fat side up or down

 

[72Hondo]

Temp is only an indicator, she’s done, when she’s done. Every piece of meat is different.

When it probes like butter, she’s done and ready to rest.

Brisket is the most unforgiving meat. It will take a few to get the hang of it.


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[spectra3279]

I started my brisket this morning at 2:00am at 225 degrees, at 5:30 it hit 160 I pulled it off and wrapped it in pink butcher paper. It’s been at the 160 degree stall for about 5+ hours, is this normal? It’s moved up and down a couple of degrees, but not getting any warmer. Did I screw something up?

Send to me and I'll let you know after I eat it all

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[Spot]

View attachment 765129 I pulled it off at 190* kinda tough and a lil’ dry.

I should just give up on briskets.

Keep hammering! 225 until it reaches 165. Then wrap it in butcher paper until 203. At 203 leave it wrapped and put into an ice chest for 2 hours to rest. Then carve.


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[was thatguy]

View attachment 765129 I pulled it off at 190* kinda tough and a lil’ dry.

I should just give up on briskets.

Your thermometer is fuckd up.

 

[CobraDave]

Keep hammering! 225 until it reaches 165. Then wrap it in butcher paper until 203. At 203 leave it wrapped and put into an ice chest for 2 hours to rest. Then carve.


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Do you re heat after? Is it cold by then?


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[4Waters]

Do you re heat after? Is it cold by then?


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Actually you wrap it in foil and then a towel and put it in an ice chest (no ice obviously) and it will still be piping hot 3 hours later.

 

[HitIt]

I should just give up on briskets.

Some people love cooking BBQ, some people dont. Honestly, I love the process and result but I get way too stressed out about it and end up not enjoying it. I find grilling a good trip tip or new york makes me a happier camper. Try again if you want but don't feel bad to say f'it.

Either way... A+ for giving it a go.

 

[Rajobigguy]

15 lb. brisket put it in a roasting pan the night before and on the pellet smoker @ 180, in the morning crank up the temp to 225, it should begin to stall at about 145-150 that's when you pull it and wrap it in two layers of foil (might want to spritz it with some apple juice before wrapping) . Insert temp prob into the fattest part of the meat and when it get to 200-205 remove, wrap in a couple of towels and rest in a ice chest for at least two hrs. It will come out like butter. Package the remaining meat in vacuum bags and when you reheat fill a large pot with cool water toss in sealed bag/bags and bring water to 180 then serve.

 

[was thatguy]

Some people love cooking BBQ, some people dont. Honestly, I love the process and result but I get way too stressed out about it and end up not enjoying it. I find grilling a good trip tip or new york makes me a happier camper. Try again if you want but don't feel bad to say f'it.

Either way... A+ for giving it a go.

That’s where I’m at with baby backs.

Mine are good, sometimes real good, but for $18 or so I can get a good rack at the local steakhouse with no more effort than pulling out my wallet.

 

[Chili Palmer]

Your thermometer is fuckd up.

I'm thinking that too.

 

[was thatguy]

I'm thinking that too.

I only say that because it looks really over worked.
Like not just a timing adjustmen.