Heard a guy at a gas station in Memphis say his brisket was 'done' after 4 hours

I was filling up my truck and overheard two guys talking about their cook. One said he pulled his 14-pound brisket off at 4 hours because the temp hit 203. The other guy just stared and said, 'Buddy, that's just the stall.' It hit me how many folks might not know about that long, slow plateau where the meat seems to stop cooking. I've seen it trick even seasoned backyard cooks. What's the longest stall you've ever had to wait through?

3 comments

3 Comments

jade2211mo ago

Oh man, that hurts to read. I once babysat a brisket for like two extra hours because it just sat there at 165. I almost gave up and ordered pizza.

jesseb201mo ago

Yeah, that 165 stall is totally normal, @jade221. The brisket is just sweating out moisture, which keeps the temp from rising. You just gotta wait it out, and it'll eventually push through.

ruby_grant19d ago

Remember when my buddy's brisket stalled for three hours?