Brisket has stalled....but for how long?

Discussion in 'Beef' started by woopigsooie, Apr 25, 2010.

  1. woopigsooie

    woopigsooie Newbie

    I'm cooking a 7.5lb brisket flat on my MES. Brisket rose nicely to 165 then stalled. Not a day goes by that I don't read this forum so I understand this is normal. However, this thing has been at 165 for about 5 hours. Is this normal??

    I'm running on about 225 (MES temp), and my Maverick is reading 242, which is about right for my smoker.

    By the way, first brisket in the MES for me!!

    Thanks
     
  2. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    5 hours is a long stall.. Move the probe and see what ya get..
     
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I agree 5 hours is a bit much. And agree on probe, I had it happen to me once and put in a spare and found out the first on had stopped working
     
  4. woopigsooie

    woopigsooie Newbie

    Ok, I moved the probe and actually dropped a degree?? The bark on this thing is awesome!!

    My plan was to foil it at 170 degrees. If I foil it now at 164, will that help or hurt getting it over the hump?

    It has been going since 6:30am so about 9.5 hours.

    Any suggestions?
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    If you meat got to 165° then I would have foiled it. I would foil them now and see if that helps with your stall.
     
  6. woopigsooie

    woopigsooie Newbie

    Thanks, I'll try that.
     
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yea for some reason my probes will do the same thing they will just sit there and sit there I will push it in further or reprobe it and it will climb up. That is why I don't probe the meat until later in the smoke. I am also looking for an instand read probe so I can have a second opinion right away. But yes 5 hours is really long.
     
  8. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    I've seen two stalls on a brisket in my mes but not a 5 hour single. I agree with foiling now. Maybe poke a couple more places to see the temp in a few different place. I had a close call on a monster pork shoulder today. It looked done but was only reading 187 on the digital. I moved the probe and it was 196 a half inch over. Briskets usually take me 15 hours plus on the MES at that temp.
     
  9. meateater

    meateater Smoking Guru SMF Premier Member

    I use my weber wireless on lazy mode and use my analog chef pokers to verify when I get close. I keep them calibrated cause batterie units could go haywire. Just a way I do it. [​IMG]
     

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