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That week my brisket stalled for 12 hours straight
It was the first time I'd ever seen a full packer just sit at 155 degrees from midnight until noon, even after wrapping in pink butcher paper. Has anyone else in a humid climate like Charleston had a stall that stubborn, and what finally got it moving?
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max80814h ago
Check your thermometer, that sounds off.
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oscarwright20h ago
That's a legendary stall right there. My own brisket once held a protest at 160 for so long I almost gave up and ordered pizza. A little extra heat under the grate finally convinced it to cooperate.
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