Brisket stall went 5 hours and I nearly threw it in the trash

I was out in Austin last Saturday at my buddy's backyard comp setup. Threw a 15 pound prime packer on at 6 AM. Figured 12 hours easy for a rest. But the stall hit at 165 and just would NOT budge. I wrapped in pink butcher paper at hour 8. Temp crept up maybe 2 degrees in the next 90 minutes. I started panicking. My buddy said keep it low at 225 don't touch it. Finally after 5 hours in the stall it broke loose. Finished at 203 and rested 2 hours. Came out stupid tender. But man that wait tested my patience. Anyone else ever get a stall that felt like it was never ending?

2 comments

2 Comments

spencer7821mo ago

Dude I feel your pain. Last year I had a 12 pounder that stalled for almost 6 hours and I literally sat on my cooler and cried a little bit inside. I was ready to feed it to the dogs and order pizza. Wrapped it in foil cause I was out of paper and it still took forever. Ended up eating at like 10 PM that night but dang it was the best brisket I ever made. I swear the universe tests you just to see if you'll quit.

fiona_west211mo ago

The universe testing you thing hits close to home. I once had a pork shoulder stall so bad I started naming the little temperature fluctuations on my probe like they were characters in a really boring soap opera.