My brisket stalled for 4 hours near Huntsville last Saturday

I was at a backyard comp in Decatur and my 14lb brisket hit 156 degrees and just sat there forever. I panicked and wrapped it in butcher paper with some tallow, then bumped the smoker to 275. It powered through and finished in time for the 5pm turn in, and I actually got a 4th place call. Anyone else ever had a stall that felt like it was never gonna break?

2 comments

2 Comments

the_simon1mo ago

4 hours isn't that bad for a stall. I've had longer.

jessicaw541mo ago

Notice how we've all just accepted that waiting around for hours is just a normal part of life now, from customer service to traffic jams. It's like we've been trained to expect things to take way longer than they should.