My brisket stalled for 8 hours at a comp in Kansas City

I was at the Smoke on the Plains event last fall and my 16-pound packer just sat at 155 degrees forever. I ended up wrapping it in butcher paper with a little tallow and bumping my pit temp up to 275 to push through. Has anyone else had a stall that long and what did you do?

2 comments

2 Comments

simonmoore20d ago

Honestly, eight hours is brutal. I've had a brisket sit for maybe five hours once and I was losing my mind. Did you check your cooker's temp with a separate thermometer? Sometimes the built-in ones can be way off, especially in that Kansas wind.

james53320d ago

Man, five hours would have me pacing too. The wind here absolutely wrecks my temps if I don't use a water pan as a buffer. My built-in probe was reading 225, but a digital one at grate level showed it was actually swinging between 200 and 250. That kind of instability just kills the process. Next time I'm wrapping it in towels and throwing it in a cooler much earlier.