Doing the first brisket on the new pellet grill (Pit Boss Pro 1150). Full 12.5 packer. I started it at 10pm last night, expecting at least 12 hours at 225. Multiple temp probes and an air probe to verify grill temp.
As of 6am, the temps were a bit all around but all above 185 – lower flat was 210!!! I’ve wrapped it now and the temps are a bit more even but still 190+. It’s like it never stalled.
Unusual_Elk6320
Don’t be a tease. Show off a slice
santanzchild
It happens sometimes Ive had brisket and butts that never stalled or had mini stalls. They usually aren’t the best.
ItsTheTed
Had this happen to me on my last cook…first time ever with no stall. I thought something went wrong. It cut the cook time by 3 hours. Turned out amazing. More “rest time” was the only needed adjustment.
Lost-Link6216
Just don’t touch a brisket. Pellet (poofers) the heat comes from under where you cook. The genius that makes you all think this is a smoker is laughing while smoking on an offset. You get what you get.
Advice, most people use a deflector plate. Aka foil so your meat does not heat from directly underneath it. (What a joke). Thermo on a pellet is connected to the side of the other electronics. You will not get a good reading.
You bought a poofer, you get poofer meat. There are “professional poofers” out there will give you advice that I laugh at.
Why spend that much money on a piece of meat when you have no idea, oh yeah, you dropped 1k on a poofer so let’s just try the best piece of meat that needs the most skill.
I beg you all to stop wasting beef in your poofers. From the bottom of my heart; smoke food with wood, or just stop in your “hobby”. You are just wasting beef and raising the cost
NotoriouslyBeefy
That’s why brisket is done anywhere between 2pm and 9 pm
stripes177
What’s the internal temps bro? 😅
x01203
Have you thought about putting a probe in to monitor temps?
J/K. I wouldn’t sweat it. Depending on fat content and a bunch of other variables, stall could be long, short, or non-existent. I’d just pull when probe tender, let it rest down to 170, hold for as long as you can at anything over 150, and serve!
markomarkovich
Needs more probes to find the stall
Suuuumimasen
That looks small so it would make sense. Not a lot of fat to provide the stall
jmaze215
Cause you don’t have enough probs
yurinator71
I don’t get why this butt beanie says people using a “poofer” are wasting meat. I am sure people eat and thoroughly enjoy their meat smoked on a pellet smoker, even if it is an inferior product. To me, it’s like the difference between driving a manual transmission or an automatic. They both get you there. BTW I drive a manual, use an offset, and a Master built cabinet. Have fun! Eat meat!
involved_steak
Me too, only mine was 16 pounds after the trim. Put it on at 7 pm last night and woke up with my temp probes reading 185⁰ with no flatline. Ended up reading about no wrap briskets and decided to send it. Party isn’t till 7 pm tonight so I pulled it at 196⁰ and tender. Then put it in the oven at 145⁰ wrapped in foil till this afternoon. Never dreamed a brisket that big would only take 12 hours on the smoker.
13dot1then420
Is this MF connected to the matrix still?
nwobhm1777
Looks like your brisket has entered The Matrix!
tonedef85
Of course it didn’t stall it’s probably afraid you’re gonna stab it again.
Wooden_teeth8716
Wrapping your brisket with bbq paper when it hits 160 is a pro tip to make sure it stays moist. Most people don’t realize bark still forms when it wrapped in paper but even the ends don’t dry out.
Bubba151
Was it really lean, not much of a fat cap? With the flat reading that much higher than the point (usually it’s the opposite) I’m guessing that’s what it was.
C-R-Z-Y-7-7
Looks like a wired-up hospital patient!
Acrobatic-Ad7870
That brisket looks to be on multiple life supports 😂
kcolgeis
I had a 15lb brisket done in just over 7 hours at 260° no stall either. I was freaked out but in the end it was fine.
Crotch_Snorkel
This happened to me recently on my pit boss. Turned out the temp was all off in the smoker and was cooking at a higher temp. Had no stall, brisket was done in 9 hours and it was actually really good. Just keep an eye on your probe(s)
jxjftw
Brother do you have enough probes jfc.
shinyviper
The stall is largely a function of water moisture content of the meat (as opposed to fat moisture). The wetter the cut is, the longer the stall as evaporative cooling prevents further heat going into the meat until enough water cooks off. It’s entirely possible that if the water evaporates or was never present in enough concentration that the stall never happens.
PuzzleheadedWhole113
That looks like a bisket now a brisket, size wise anyway no wonder it didn’t stall
No_Excitement6859
Dude. Same thing legit happened to me yesterday. I assumed because I was smoking at a higher temp than I previously have.
It’s been holding for 12 hours so I haven’t tried it yet.
How’d yours turn out?
jk_tx
My first thought was size, because this brisket looks really small (unless those probes are just huge).
Larger cuts tend to have a longer stall, as stalling is caused by water being evaporated from surface of the meat and causing a cooling effect on the surface. Temp and humidity are the main contributors, but the extent of the stall also depends on the size and shape of the meat.
But I see you mention elsewhere it’s a 12.5lb packer. That isn’t all that big for a brisket if you do much trimming, but I would still expect some stall especially at fairly low temps (raising the temp a bit can shorten the stall).
Did you use a water pan? That can reduce the stall by raising humidity some in the cooker. Also, if you apply a salt-heavy rub and stick the brisket in the fridge overnight, some of that moisture will get pulled to the surface before you even start cooking, which I guess would also shorten the stall.
Cooker type can also make a difference, but I have no experience with pellet cookers to know what that might be. I always seem to get shorter stalls on my Kamado, but I usually use a water pan for most of the cook to provider an additional buffer against radiant heat coming from the coals (which are directly below the meat in a Kamado).
vollehosen
That brisket is more machine now than meat.
Bearspoole
This is why we leave ourselves 6-12 hours of extra time after the cook is over. So we can rest it!
OkGur3486
Lucky maybe unless you planned a 4 or 5 hour rest 🫠
BBQ-Bro
Did was that brisket in your health plan or did you have to charge it directly for the EKG.
Liftologist70
Doesn’t look like it was big enough to stall…looks like a roast.
33 Comments
Doing the first brisket on the new pellet grill (Pit Boss Pro 1150). Full 12.5 packer. I started it at 10pm last night, expecting at least 12 hours at 225. Multiple temp probes and an air probe to verify grill temp.
As of 6am, the temps were a bit all around but all above 185 – lower flat was 210!!! I’ve wrapped it now and the temps are a bit more even but still 190+. It’s like it never stalled.
Don’t be a tease. Show off a slice
It happens sometimes Ive had brisket and butts that never stalled or had mini stalls. They usually aren’t the best.
Had this happen to me on my last cook…first time ever with no stall. I thought something went wrong. It cut the cook time by 3 hours. Turned out amazing. More “rest time” was the only needed adjustment.
Just don’t touch a brisket. Pellet (poofers) the heat comes from under where you cook. The genius that makes you all think this is a smoker is laughing while smoking on an offset. You get what you get.
Advice, most people use a deflector plate. Aka foil so your meat does not heat from directly underneath it. (What a joke). Thermo on a pellet is connected to the side of the other electronics. You will not get a good reading.
You bought a poofer, you get poofer meat. There are “professional poofers” out there will give you advice that I laugh at.
Why spend that much money on a piece of meat when you have no idea, oh yeah, you dropped 1k on a poofer so let’s just try the best piece of meat that needs the most skill.
I beg you all to stop wasting beef in your poofers. From the bottom of my heart; smoke food with wood, or just stop in your “hobby”. You are just wasting beef and raising the cost
That’s why brisket is done anywhere between 2pm and 9 pm
What’s the internal temps bro? 😅
Have you thought about putting a probe in to monitor temps?
J/K. I wouldn’t sweat it. Depending on fat content and a bunch of other variables, stall could be long, short, or non-existent. I’d just pull when probe tender, let it rest down to 170, hold for as long as you can at anything over 150, and serve!
Needs more probes to find the stall
That looks small so it would make sense. Not a lot of fat to provide the stall
Cause you don’t have enough probs
I don’t get why this butt beanie says people using a “poofer” are wasting meat. I am sure people eat and thoroughly enjoy their meat smoked on a pellet smoker, even if it is an inferior product.
To me, it’s like the difference between driving a manual transmission or an automatic. They both get you there.
BTW I drive a manual, use an offset, and a Master built cabinet.
Have fun! Eat meat!
Me too, only mine was 16 pounds after the trim. Put it on at 7 pm last night and woke up with my temp probes reading 185⁰ with no flatline. Ended up reading about no wrap briskets and decided to send it. Party isn’t till 7 pm tonight so I pulled it at 196⁰ and tender. Then put it in the oven at 145⁰ wrapped in foil till this afternoon. Never dreamed a brisket that big would only take 12 hours on the smoker.
Is this MF connected to the matrix still?
Looks like your brisket has entered The Matrix!
Of course it didn’t stall it’s probably afraid you’re gonna stab it again.
Wrapping your brisket with bbq paper when it hits 160 is a pro tip to make sure it stays moist. Most people don’t realize bark still forms when it wrapped in paper but even the ends don’t dry out.
Was it really lean, not much of a fat cap? With the flat reading that much higher than the point (usually it’s the opposite) I’m guessing that’s what it was.
Looks like a wired-up hospital patient!
That brisket looks to be on multiple life supports 😂
I had a 15lb brisket done in just over 7 hours at 260° no stall either. I was freaked out but in the end it was fine.
This happened to me recently on my pit boss. Turned out the temp was all off in the smoker and was cooking at a higher temp. Had no stall, brisket was done in 9 hours and it was actually really good. Just keep an eye on your probe(s)
Brother do you have enough probes jfc.
The stall is largely a function of water moisture content of the meat (as opposed to fat moisture). The wetter the cut is, the longer the stall as evaporative cooling prevents further heat going into the meat until enough water cooks off. It’s entirely possible that if the water evaporates or was never present in enough concentration that the stall never happens.
That looks like a bisket now a brisket, size wise anyway no wonder it didn’t stall
Dude. Same thing legit happened to me yesterday. I assumed because I was smoking at a higher temp than I previously have.
It’s been holding for 12 hours so I haven’t tried it yet.
How’d yours turn out?
My first thought was size, because this brisket looks really small (unless those probes are just huge).
Larger cuts tend to have a longer stall, as stalling is caused by water being evaporated from surface of the meat and causing a cooling effect on the surface. Temp and humidity are the main contributors, but the extent of the stall also depends on the size and shape of the meat.
But I see you mention elsewhere it’s a 12.5lb packer. That isn’t all that big for a brisket if you do much trimming, but I would still expect some stall especially at fairly low temps (raising the temp a bit can shorten the stall).
Did you use a water pan? That can reduce the stall by raising humidity some in the cooker. Also, if you apply a salt-heavy rub and stick the brisket in the fridge overnight, some of that moisture will get pulled to the surface before you even start cooking, which I guess would also shorten the stall.
Cooker type can also make a difference, but I have no experience with pellet cookers to know what that might be. I always seem to get shorter stalls on my Kamado, but I usually use a water pan for most of the cook to provider an additional buffer against radiant heat coming from the coals (which are directly below the meat in a Kamado).
That brisket is more machine now than meat.
This is why we leave ourselves 6-12 hours of extra time after the cook is over. So we can rest it!
Lucky maybe unless you planned a 4 or 5 hour rest 🫠
Did was that brisket in your health plan or did you have to charge it directly for the EKG.
Doesn’t look like it was big enough to stall…looks like a roast.
I’ve had this happen . Still came out great