My brisket stalled at 165 for 4 hours because I didn't know about the damn fat cap

Caleb Walker · 2026-10-07T17:40:02.620596+00:00

Last Saturday I smoked a 14 pound packer on my Oklahoma Joe in Austin and it sat at 165 degrees for almost 4 hours. I kept opening the lid and spritzing it, which just made the stall worse. A guy at my local butcher shop finally asked if I had trimmed the fat cap to a quarter inch, and I hadn't, so the whole thing was basically insulated. Has anyone else lost an entire afternoon to a stall that was really just bad trimming?

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My brisket stalled at 165 for 4 hours because I didn't know about the damn fat cap | BBQ Pitmasters - Topic Shares