My brisket stalled for 8 hours and I almost gave up

I was smoking a 16 pound packer brisket for a family get together last weekend. The temp hit 165 degrees and just sat there, not moving at all, for what felt like forever. I checked my probes, my fire, everything, and it was still stuck after 8 full hours. I finally wrapped it in butcher paper and pushed through, and it turned out great, but man, that wait was nerve-wracking. Has anyone else had a stall last that long, and what did you do?

2 comments

2 Comments

oliviabarnes18d ago

Actually, going to bed during a stall is super risky! The fire can die out or temps can drop too low. It's better to just power through and wrap it like you did.

iris_dixon9118d ago

Honestly, that's nothing. My buddy's brisket stalled for almost 12 hours once, and he just went to bed. Tbh, I think the meat just does what it wants sometimes. He said it was fine in the end too.