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My uncle swears brisket stalls at 165 and I finally timed it to prove him wrong
So my uncle Gary has been cooking packers on his old offset in Waco for like 20 years and he will not shut up about the 165 stall. Last month I stuck a ThermoPop in a 14 pound prime packer and logged every 15 minutes, and that thing sat dead still at 152 for almost two hours before it moved. The stall is about moisture evaporation off the surface, not some magic number, and it changes with your pit, your humidity, and how much you wrap. Anyone else's pit actually stall closer to 150, or am I the only one out here with a notebook and too much free time?
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troymorgan10h ago
Been there with the notebook, man. You're not alone.
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