My brisket stalled for 6 hours at 150 degrees during a cook-off in Austin last year.

I wrapped it in butcher paper with a splash of beef broth and cranked the smoker to 275, but has anyone else had a stall that stubborn and what did you do?

2 comments

2 Comments

wade7671d agoMost Upvoted

Honestly, cranking the heat was the right call. That stall was begging for a nudge.

wade_hall2d ago

Had a stall that bad once... ended up just riding it out and it finally pushed through after what felt like forever.