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DAE find their brisket stalls way too early? I had a fix that saved my cook.
Last Saturday, my 14-pound packer brisket hit the stall at just 150 degrees internal, a full 20 degrees earlier than normal. The smoker was steady at 225, but the temp just would not budge for over two hours. I was getting worried it would be inedible by dinner. On a total whim, I pulled it, wrapped it tightly in pink butcher paper, and put it back on, but I also slid a small, foil-wrapped brick I had heated on my grill's side burner onto the grate right next to it. The extra radiant heat from that brick seemed to push it right through. It climbed to 203 in about another three hours and turned out perfectly tender. Has anyone else tried adding a small heat mass like that to fight a stubborn stall, or was I just lucky?
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henry_martinez1mo ago
My buddy had that happen last year. He ended up putting a foil pan of hot water next to his brisket and swears it helped push through the stall. Might be the same idea as your brick lol.
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