Brisket quest.

[sparks58]

I know the temp is supposed to stall, and mine has. It was stuck on 154 for about 3 hrs. It moved up to 160 so I got ready to wrap. I looked again it's back down to 154. I checked the probe against an instant read and came up with the same temp. Any Ideas. Thanks.
5.5# brisket went on at 7:00 AM, It's now2:30. Should be rollin' bout now?
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[tnbarbq]

What's the weather like? Could that be an issue?
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[dmike25]

I have a similar issue. 4 1/2# brisket, my first. Using a Charbroil Double Chef, cowboy lump, w/water. Smoker held 220 - 240, brisket came to 150 in 3 hrs. Opened smoker to mop, brisket dropped to 140. Smoker came back to temp right away, 1 1/2 hr later brisket only back to 145. Thirty degrees and light snow, no wind. I have no way to insulate the smoker (but I will have next time!). I'm thinking I'll let the smoker come up to 150, should that be okay? Thanx, Mike

[Pit Boss]

I can't add any advise. I can only say that I've never seen "the stall" as I've never checked temps before 11-12 hours. Opening & closing the pit has never excited me.
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[dmike25]

Hey Sparks, hows it doin now? Mines stuck at 150, been there 3 hrs. Been on for 6 hrs. now. Smokers held bet. 220 and 250 throughout.

[ctimmer]

In my very limited experience with a Stoker I just purchased it appears that when cooking 'low and slow' a full recovery after opening a smoker may take from 1/2 to 1 hour. If you are checking it every hour...

A temperature gauge at the top of the unit would get back up to temperature quickly (heat rises) but not necessarily indicate the rest of the smoker has returned to temperature.

I would recommend a remote temperature probe that would allow you to monitor the temperatures without opening the door.

Curt

[zwvirtual]

I had a little bit of the same situation yesterday with my brisket. I think the issue is the location of my smoker thermometer. It sits higher than the rack. I think that it's giving me a higher reading that what it really is. I bought another thermometer that I'm going to try using during a "dry run" of my grill to determine what the issue is.
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[dmike25]

Hi Curt, not sure if you're replying to me or sparks58. I'm new here, don't want to step on any toes, so I'm going to start a new post. By the way, I'm using a Maverick et73. Thanx, Mike

[MoeBiscuits]

I pull my brisket off the smoker at about 140 (I've heard it stops taking smoke at that temp anyway), and put it on a rack in a turkey roaster pan, in the oven at about 250 or so. Usually finishes up in about 3 hours or so and comes out perfect every time.
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[BluDawg]

Briskets will go into lock up but look at it as a good thing this is when the magic is happening . The collagen between the muscle fibers is being converted to gelatin and the inter muscular fat begins to render. IMHO the longer that the brisket stays in lockp the better it is. I always take mine from a 36 deg chill box strait to the pit, the longer it stays below 140 deg the prettier the smoke ring. It is normal for the meat temp to drop during lock up. Not all briskets will but it is not unusual. Do your self a favor and get a remote probe thermo and keep the pit closed up. I have cooked a brisket or 500 in my time once they go on the pit I don't open the door till the thermo hits 195 deg.
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