first brisket is it really done?!?!

Discussion in 'Beef' started by kevinpn, Jun 25, 2016.

  1. kevinpn

    kevinpn Newbie

    Been smoking lots of things, Pork, chicken, ham.   I get that i need patience thats not an issue for the stall.  I hit my 6# brisket yesterday with my rub and it was on the mini-wsm this am at 5.  I have an igrill2 that i use on my butts and chicken i know its accurate.  smoker running steady between 240-250.  175 hit at 8:41 am, wrapped in 3 layers of foil back on the smoker. 205 hit at 11:45am, it is now in a SS pan covered in foil and wrapped in towels and a blanket, ( we are in an RV and the cooler is used for the beer, cant let the beer suffer and get warm!).  So here is the question 7 hours and NO stall.  I was watching for it, i wanted to time it for my log, this seems really quick to be done with all that I have read on here regarding brisket.  Do y'all think it will come out as it should?  Dinner is at 6pm and I wanted to give my self time for the stall etc...
  2. smokesontuesday

    smokesontuesday Smoking Fanatic

    6# Brisket flat only?

    Hour/Pound is kind of quick but not crazy for a flat @ 250 degrees. If it's IT was 205 and it was probe tender I don't see any reason to doubt what you're seeing.

    I'd imagine it will be just fine. Every piece of meat is different. I've never had briskets fail to stall but I don't see any reason why they couldn't.
    Last edited: Jun 25, 2016
  3. smokeymose

    smokeymose Master of the Pit

    A stall is kind of normal, but not Gospel. Consider yourself lucky and get that beer back in the cooler!

  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Since that brisket weighed only 6 lbs, it's not a big surprise that you didn't get a stall cooking at 250*. In my experience, smaller chunks of meat are less likely to stall at all, or will have only short stalls. I'd venture to guess that when you smoke a 12-16 lb packer, you'll be more likely to expect a stall.

  5. jcbigler

    jcbigler Smoking Fanatic SMF Premier Member

    I agree. For a 6 pound brisket I think 7 hours is plenty for to get it done when cooking at 250ish. 
  6. kevinpn

    kevinpn Newbie

    Thanks guys!  I'm gonna run an errand and then get back unwrap the fella and carve it up!  Ill post a pic then.
  7. b-one

    b-one Smoking Guru OTBS Member

    Wrapping in foil helps push thru/avoid the stall even more so with a smaller cut.
    Hope it turns out,will be waiting for pics!:drool
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    How did it turn out?

  9. kevinpn

    kevinpn Newbie

    It turned out great! Gonna find a full packer next time. The wife loved it.


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