My brisket stall lasted 8 hours at a comp in Memphis and I still won

I was sure I was done for when the temp just sat at 165 for what felt like forever... I was using my old offset and had to fight the urge to wrap it early. Ended up taking first in the brisket category with a 9.3 score from the judges. Has anyone else had a stall go that long and still turn out okay?

3 comments

Log in to join the discussion

Log In

3 Comments

angela_baker6mo ago

Honestly, I've always wrapped mine when it hits the stall. Can't risk the meat drying out, even if it worked out for you this time.

4

parkera616mo ago

My buddy had a stall go nearly 10 hours at a contest in Kansas. He was freaking out, kinda like @angela_baker said about the drying risk, but he just kept the smoke steady. It finally pushed through and got a call.

2

blair2486mo ago

Man, ten hours is wild. I wonder if the weather that day played a bigger role than the wrap, @angela_baker. A dry wind can really mess with a stall.

2