I’ve read a lot about the dreaded stall. Today I put a brisket on around 6 am and it stalled at 130 degrees. I’ve never had one stall that early. Any ideas??
I’ve read a lot about the dreaded stall. Today I put a brisket on around 6 am and it stalled at 130 degrees. I’ve never had one stall that early. Any ideas??
2013 Phoenix 721 ProXP
If you have a good bark, it's ok to wrap but that seems a little early for a developed bark. I've never had one stall like that but have had a couple of butts that stalled in the 190 range.
Boatless Bank Trash for now
Why is it dreaded? Just cook through it. The stall is nothing more than the meat breaking down into it's tender goodness. 130° is a little low for the stall - normally about 160° - but just let it go.
130 does seem a little low, but who knows what’s going on in there? I guesstimate the cook time anyways so it’s usually past that temp before I start checking. Not a thing you can do about it but pop another beer and let it cook.
Some reading for ya...https://amazingribs.com/more-techniq...stall-bane-all
Steve Dyer
Mt. Pleasant, NC
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