Question about a brisket stall that lasted almost 12 hours

Honestly, I was smoking a 16 pound packer brisket in my backyard in Omaha last month, and it hit the stall at 160 degrees. Tbh, I expected a few hours, but it just sat there all night. I wrapped it in butcher paper after 8 hours, but it still took forever to get to 203. Ngl, I was worried I ruined a $90 piece of meat. Has anyone else had a stall last that long, and what did you do?

3 comments

3 Comments

jones.nancy17d agoMost Upvoted

My 18 pounder stalled for 10 hours once in Kansas City. I just let it ride, kept the temp steady, and it finally pushed through. That brisket turned out fine, just needed more patience than I had.

williams.jenny17d ago

Ever wrap a brisket early because you got scared of the stall? I totally did that for years, always rushing it. Hearing about a ten hour stall like yours actually made me stop and wait it out on my last cook. The difference was crazy, way more tender. I guess sometimes the best thing to do is just absolutely nothing.

grace_gonzalez4617d ago

My first brisket stalled for 14 hours in Denver and I nearly called the fire department. I get what @williams.jenny means about doing nothing, but man, that wait feels like a personal attack. I just drink more beer and trust the process now.