Pro tip: My brisket stalled for 8 hours at a backyard cookout in Austin

I was smoking a 16 pound packer for a friend's party last Saturday, aiming to serve at 6 PM. The temp got stuck at 165 degrees right after lunch and just wouldn't budge. I wrapped it in butcher paper and cranked the smoker a bit, but it still took forever to push through. Has anyone else had a stall that long, and what did you do to speed it up?

2 comments

2 Comments

rowan6661d ago

Oh man, an 8 hour stall is brutal but it happens with those big packers. When I get desperate, I'll move it to the oven set to 275. The oven holds temp way steadier than most smokers and it really helps push through that last bit. Just keep it wrapped and check for probe tenderness, not just the temp.

james_clark22h ago

Moving to the oven is a solid plan. I've done that a few times myself when the smoker just wouldn't cooperate. The steady heat really does finish the job without drying it out. Just make sure you keep it wrapped tight in butcher paper or foil. The probe should slide in like butter before you pull it.