c/bbq-pitmasters

Figured out my brisket stall was actually a temperature probe issue

Spent three whole cook sessions fighting with what I thought was a weird stall at 165 degrees, only to realize my cheap probe was reading 20 degrees low. Checked it against a known good one and now I'm wondering how many other folks have been misled by their gear for way too long.

2 comments

nancythomas•2d ago

Came across a stat about brisket stall temps that surprised me

I was reading through Franklin's book last night and saw that the stall happens because of evaporative cooling, not fat rendering like I always thought. He said the brisket sweats just like we do to regulate temperature around 150 to 170 degrees. I had been wrapping in foil way too early for years trying to push through it faster. Has anyone else found a method that works better with this in mind?

2 comments

milessmith•2d ago

Competition brisket vs backyard brisket, I picked wrong for years

I spent 3 years chasing that competition style wrap in butcher paper for my Sunday cookouts, thinking that's the only way to get good bark. Then last month my neighbor brought over a packer he did unwrapped the whole time on his offset smoker and it blew mine away with a way better crust. Anyone else find the competition tricks don't always translate to home cooking?

2 comments

terryk10•4d ago

I count my briskets. Hit #100 last weekend.

Started keeping track on a whim two years ago. Number 100 came off the smoker last Saturday. I had a crowd of friends over to eat it. Had no idea I was that close to the mark until I checked my log. Felt kinda weird to celebrate a number but it mattered to me. Anyone else keep a tally of their cooks?

c/bbq-pitmasters

Figured out my brisket stall was actually a temperature probe issue

Came across a stat about brisket stall temps that surprised me

Competition brisket vs backyard brisket, I picked wrong for years

I count my briskets. Hit #100 last weekend.

Can we talk about how gas stations are ruining brisket in Texas?

My brisket caught fire at a competition in Kansas City

Old pitmaster at a competition in KC told me I was using too much wood last month

Wasted $40 on fancy butcher paper for brisket, regular pink stuff works fine

Charcoal vs. wood chunks for brisket - what I picked

That week I ran a brisket flat into shoe leather at my first competition

My first competition brisket was a total train wreck but I learned a ton

Cranked my offset smoker temp by 30F with a single water pan trick

Spent 60 bucks on a wireless temp probe and it already paid for itself

Why does nobody talk about how bad pork shoulder temps stall when its raining?

Old timer at my church said to soak wood chunks in water before smoking. Tried it on a pork butt last weekend.

First time using a charcoal chimney instead of lighter fluid - night and day difference

TIL a competition pitmaster only uses 3 ingredients in his rub

My offset smoker cracked after only 6 cooks in Wilmington

Used to trim all my brisket fat down to a quarter inch until I cooked one for a competition in Texas where the judge said they wanted at least half an inch.

Rant: People rushing their brisket wrap way too early

Noticed a Huge Shift in Brisket Quality at My Local Smokehouse Over 2 Years

Stopped at a gas station in Amarillo and saw a pitmaster's rig

Watched a pitmaster in Lockhart, TX bark up a brisket with pure black pepper and nothing else.

Pro tip: don't trust a guy in a parking lot with a 'competition ready' smoker

The time my brisket stalled for 8 hours at a family reunion in Boise