My brisket stalled for 9 hours at a family reunion in Tulsa

I was cooking for my cousin's party and the temp just would not budge past 165, even after wrapping it in butcher paper. I ended up serving pulled beef instead of sliced brisket at midnight, and my uncle said it was 'creative'. Has anyone else had a stall last that long, and what did you do to save the cook?

3 comments

3 Comments

diana_black12d ago

Nine hours is brutal, but I've been there with a stubborn packer cut. The stall happens when the meat sweats and cools itself, and wrapping sometimes just isn't enough. Next time, try bumping your cooker temp by 25 degrees once it hits the stall, paper or no paper. It pushes through the evaporation. Your uncle's "creative" comment is a nice save, but midnight pulled beef still beats an undercooked brisket every time.

wendy3916d ago

Ever had a brisket stall so bad you considered just ordering pizza?

victorhill12d ago

My buddy's brisket stalled for so long last summer we ended up eating it for breakfast. He swears by the temp bump trick now too.