I started a 17 lb. (before trimming) brisket on my M-36 stick burner at 1:00 PM Saturday. My schedule called for it to be wrapped in butcher paper and back into the pit at 9:00 PM if; the color was black like a meteorite, the fat was rendered, it had shrunk, and if the internal temperature was in the high 170s.
At 9:00 PM, with the pit running steady at 250°F, the IT was only 150°F. It was stalled.
The timeline:
At 10:15 PM it was still stalling at 150°F. I wrapped it in foil with a cup of beef consommé and put it back into the pit.
At 12:15 AM the IT hit above 170°F. I removed it from the foil, wrapped it in butcher paper with a bath of melted waygu beef tallow and put it back into the pit.
At 4:00 AM the brisket, wrapped in grease-soaked butcher paper, went into a 150°F sous vide cooker for 12 hours.
This is the second time I've had a brisket stall. The other was like this one—a large brisket and periodic spritzing. Do you think that spritzing increases the likelihood that a brisket will stall? Was it because it was a large brisket?
What are your thoughts?
BTW, it was delicious.
