first brisket is it really done?!?!

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kevinpn

Newbie
Original poster
Apr 24, 2014
4
10
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...
 
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.
 
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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.

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