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?

3 comments

3 Comments

wade7673mo ago

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

wade_hall3mo ago

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

grantthomas23d ago

Man my buddy was stuck in that exact same situation with his project car last spring. He tried everything, let it sit for two hours and it just sat there not doing anything. Finally he just gave up and went inside to eat dinner, came back out and it fired right up like nothing happened. Sometimes they just need to cool off and think about what they did wrong I guess.