Brisket temp not rising!

Discussion in 'Beef' started by smokymcsmokster, Apr 26, 2014.

  1. smokymcsmokster

    smokymcsmokster Fire Starter

    So I have a small flat brisket. Only 3 lbs it's been on for 5 hours now been btwn 225and. 250 the whole time. The temp is stuck at 147 for a while now. It was actually at 160 one point and the temp went down. I havnt been messing with it at all! I'm using a maverick to measure grate temp and meat temp
  2. mneeley490

    mneeley490 Master of the Pit OTBS Member

    That is pretty small for a brisket, but you may be experiencing the stall. That is the normal process at which tough collagens in the meat fibers render into tender gelatins. In larger cuts, it can last as long as a few hours before the temp starts to rise again. Just keep an eye on it. You may want to moisten the meat with some sort of liquid at this point to keep it from drying out.
  3. smokymcsmokster

    smokymcsmokster Fire Starter

    It's not a full brisket. Just the flat. Weighed after the fat was trimmed
  4. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Did you trim off all the fat? Most folks leave around 1/4" of fat to render into the meat and keep it moist. If there is no fat left, you can always drape some bacon on top to do the same.
  5. maple sticks

    maple sticks Smoking Fanatic

    Ah the dreaded stall. You can read about it hear about it even anticipate it. But until you experience it !!!!!! 

    Yup meat can and usually does goes down in temp during the "stall" while cooking in the 225 range. Some will raise the temp 50 degrees or more to power through. Your call.
    Last edited: Apr 26, 2014
  6. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    I would take IT reading in a few different places... and let it ride....
  7. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Same here. For a 3 lb. piece, I wouldn't want to jack the temp up. Too easy to overshoot.
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Patience grasshopper, patience!
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    EXACTLY , KEVIN.....[​IMG]
  10. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Smoky, I'd let it ride if you could.  Temps will start increasing again and the brisket will get done.   That said, if you are in a hurry, wrap it in foil and put it back on the smoker.   This will accelerate the cooking, but you'll end up with a softer bark.
  11. dish

    dish Meat Mopper Group Lead

    I'm having the same problem right now with a 4.5lb brisket.  Stuck at 142* for a while and smoking at 225-240*.  I've head of this "stall" and I'm just going to wait it out.  It's been on the smoker for nearly 5 hours.  I spray it about every half hour with beef broth and also injected it before hand.  It's my first brisket so we'll see how it goes.
  12. Every time you guys open your smoker you are adding about 20-30 minutes of cooking time.  Patience is the key on these babies.....grab a beverage of choice and relax.....the Brisket will be done when it's good and ready to be done [​IMG]

  13. dish

    dish Meat Mopper Group Lead

    I'm giving it a quick spray in fear of it drying out.  My temp drops about 10* but heats back up after 2 minutes.  I've done the same with ribs and they have come out great.  Believe me I'm in noooo rush.  Thanks for the input though.  I'm still somewhat new to the game.
  14. I'm used to smoking 16 to 20 pound briskets so I can't really help you. Seems pretty small to stall though. I'd do like padronman says and keep your lid closed. Like Aron franklin says if your looken you ain't cooken.
  15. dish

    dish Meat Mopper Group Lead

    I guess I'll keep my lid shut.... [​IMG]
  16. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    SMF, the only place folks can tell you to "keep your lid shut" and people say "that's a good idea!"
  17. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Don't worry about the moisture by leaving the lid shut and not spraying it or looking at it.

    Believe me, unless you live in a really rough Hood , it'll be there when you want it . . .  and be juicy too [​IMG]

    This was not wrapped , had great Bark and was juicy as you can see [​IMG]  The Point fell off as I took it out , thus the foil . [​IMG]

    have fun and . . .
  18. dish

    dish Meat Mopper Group Lead

    That looks great!  I'm still working on mine.  IT at 158* after 7.5 hours.  Maybe should have started earlier but oh well.
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Patience will be rewarded. Its really hard to do, I know because I am not a virtuous person. But, its what smoking is all about. No time table, no stress, no worrys, relax enjoy the afternoon however you please. In the yard, in the pool, on the deck, or have a drink and take a nap.

    This is the ultimate example of the old adage, " A watched pot never boils".

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