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My brisket stalled for 6 hours at 160 and I almost gave up
Cooked a 14 pound packer on my offset last Saturday in Austin. Hit the stall right at 160 and it stayed there for 6 hours. I kept fussing with the vents, added more oak, even wrapped it in butcher paper after hour 4. Still sat there. Finally around hour 6.5 it crept up and finished at 203. Turned out great, but that mid-cook panic was real. How long have y'all seen a stall last before you just left it alone and walked away?
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sandragonzalez21d ago
Yeah, six hours at 160 is basically the smoker's way of saying 'sit down, have a beer, and stop touching me.' I had one stall last nearly eight hours once. I named it Greg and asked if it wanted to talk about its feelings. But honestly, the real lesson is that the meat finishes when it finishes, not when your patience runs out. That panic fussing just makes it worse. Next time, just walk inside, watch a movie, and come back to a miracle.
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