Author Topic: Embrace the Stall!  (Read 14107 times)

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Offline sliding_billy

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Embrace the Stall!
« Reply #-1 on: February 28, 2013, 10:18:19 AM »
Did an overnight brisket (10 lb packer) for a pot luck at work today.  I have a team of 25, so I am guessing it will be gone in about 4 minutes.  I started it on the 22.5 WSM last night at around 5PM and smoker held steady between 225-250 until 3AM when I started losing temp.  Loaded a little bit of charcoal to finish it off (back to 225-250), but it was already through the stall.  I would have liked to see it come off at around 9AM, but it finished at around 6AM at 195.  Oh well, into the cooler it went for a while.  It should still be OK for an early lunch slice.  Lesson is... It will be done when it is done.  I was prepared for 15 hours or more, and this time it was early.  I should knock on wood or something.  My next one will probably take 2 hours/lb and need finished in the oven after I run out of fuel or it starts raining.

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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/ WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

Offline smokeasaurus

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Re: Embrace the Stall!
« on: February 28, 2013, 10:37:06 AM »
Briskets and Butts can keep you guessing. When I first got into smoking, the family would not wait and sometimes I would pull the food off too early...they know better now.... ;D
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Offline Sam3

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Re: Embrace the Stall!
« Reply #1 on: February 28, 2013, 10:41:47 AM »
Man, that looks good!
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Offline squirtthecat

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Re: Embrace the Stall!
« Reply #2 on: February 28, 2013, 10:55:05 AM »

Mmmmm........    Haven't done a brisket in ages.   Might have to 'fix' that.

Offline CaptJack

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Re: Embrace the Stall!
« Reply #3 on: February 28, 2013, 11:12:25 AM »
"It will be done when it is done"
SOoooooo TRUE!!

good lookin' brisket
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Offline mikecorn.1

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Embrace the Stall!
« Reply #4 on: February 28, 2013, 04:01:14 PM »
Nice looking briskie!


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Offline Pappymn

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Embrace the Stall!
« Reply #5 on: February 28, 2013, 10:00:01 PM »
Nice color. I very quickly began to appreciate "it's done when its done" the meat is the boss!
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Offline Chili Head

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Embrace the Stall!
« Reply #6 on: February 28, 2013, 10:32:25 PM »
Nice!

Offline sliding_billy

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Re: Embrace the Stall!
« Reply #7 on: March 01, 2013, 10:13:24 AM »
It was a big hit.  The bark (that color really did turn out great - it is amazing what happens when you don't need to "crutch" through the stall) stayed nice during the rest, and even the lean side was still plenty juicy.  I still would have preferred a fresh finish, but given the circumstances I am OK with how it did.  Most folks used BBQ sauce anyways (ugh!), so I doubt they would have noticed if it was leather.
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Offline Smokin Don

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Re: Embrace the Stall!
« Reply #8 on: May 16, 2013, 03:18:09 AM »
Looks good SB!!! Nice color! Don
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Offline fishingbouchman

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Re: Embrace the Stall!
« Reply #9 on: May 16, 2013, 06:30:39 AM »
I need to embrace the stall better.  always to eager to get it off and eat it.  have another FT and let it ride. 
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Offline muebe

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Re: Embrace the Stall!
« Reply #10 on: May 16, 2013, 07:30:13 AM »
Sounds like everyone enjoyed it. Nice color. No sliced pics eh?
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Offline sliding_billy

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Re: Embrace the Stall!
« Reply #11 on: May 16, 2013, 08:22:51 AM »
No.  I should have had someone snap a few while I was slicing, but I was just trying to move the line.
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Offline GusRobin

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Re: Embrace the Stall!
« Reply #12 on: May 16, 2013, 01:25:13 PM »
good looking brisket ---yes the stall can be unpredictable, mine are usually longer than expected rather than shorter. I guess that is why they started selling beer in 18 packs. :)
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Offline veryolddog

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Re: Embrace the Stall!
« Reply #13 on: May 26, 2013, 10:22:57 AM »
For a new smoker, that does not know what to expect, it is kind of scary. You wonder why the food product is not climbing in internal temperature. Then you ask yourself, what did I do wrong. At least, I have learned from Forums like this that this is a normal phenomena and should be expected. In addition, there are alternatives available that one can do in order to circumvent the "stall" that are also presented by "old salts" if you will who have been there and done that. Thanks to the internet and forums, there is more information to share today than ever before.

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