Found out my brisket stall temp is way lower than I thought

I was watching a BBQ stream from Franklin's last night and they said the stall usually hits around 150-155F, not the 165F I always waited for. I've been pulling my brisket off too late and drying it out for like 10 cooks in a row. Has anyone else had the stall start earlier than expected and had to adjust their wrapping game?

2 comments

2 Comments

seth_green853d ago

I mean, "drying it out for like 10 cooks in a row" sounds a little dramatic. Brisket's pretty forgiving, you probably had some good ones in there too. I've had stalls start at 155 and finish at 175 once, wrapping didn't change much for me. Maybe check your thermometer probe placement instead of blaming the whole stall temp thing.

sandra7153d ago

Pretty much nailed it tbh. People get real dramatic about bbq like its rocket science or something when really its just meat and heat. I see the same thing at work all the time with pressure washers where folks swear up and down they need some special setting or chemical when its really just user error or not checking their equipment. The whole "10 cooks in a row" thing feels like someone who aint testing their variables properly and blaming the wrong thing. Stalls happen, wrapping helps some but not always, and your probe placement can jack up your whole read in a heartbeat. Been there done that with a bad probe reading making me think my brisket was doomed when it was actually fine. It reminds me of how people treat everything these days like its gotta be a crisis or some huge failure instead of just a learning curve. Check your basics first before you rewrite the rulebook, yknow?