Everything I have read talks about how once the internal temp of the meat hits 150 evaporation occurs therefore it can stay in the 150 range for hours. I smoke at 225 and it seems the stall on mine occurs around 170 or 180. That seems to make more sense as I would think evaporation would occur at over 150 but that is contrary to my reading. It happens almost consistently not only with the aubers meat probe but also the maveric. Any thoughts on this?
Brisket-the stall
- Thread starter ccase39
- Start date
SconnieQ
New member
When my briskets are in the stall, it's usually in the 160s or 170s. But I think the point is, that it can vary. Butts and briskets can vary too in exactly where the temp stalls. They can even come out the stall, temp climbs for a while, then go into a second stall. It's predictable that they will stall, but unpredictable at what temp. The new thermometers with the app and graphing capabilities are great for recording and comparing results.
DivotMaker
New member
Not sure where you saw a stall in the 150s, Chris, but I don't ever recall seeing or experiencing that. I've seen anywhere from the upper 160s (rare) to 170s (more common), and into the 180s (not as rare as 160s). It will virtually always happen, with butts and briskets, due to the internal fat, but it is always unpredictable! Never try to "push it through" by raising the temp, as this is where the real magic is happening! Let 'er ride, and just factor it into your hours/pound planning.
Read it in the brisket section of Amazingribs. He refers to 150-160 in the article pertaining to brisket but if you click the Stall icon it goes on to say more and that it happens around 160.
180 is about the magic number for me. Last night I had one stay in the high 80s to low 90s for hours.
180 is about the magic number for me. Last night I had one stay in the high 80s to low 90s for hours.
DivotMaker
New member
AmazingRibs is good, Chris, but I disagree with Meathead on this. That's really low, and you've experienced more of what I'm used to. You know the best way to find out where the "stall" happens? ...experience! The more you smoke, the more you'll know! Articles, posts, etc., are a great "starting point" for all things, but nothing can replace experience doing it! Don't overthink things, going in; just get some basics and see what works! Before long, you'll know what works, and what doesn't. All meat is different, and you'll also learn those differences. The "unpredictability" is what makes this addiction hobby fun, and challenging, at the same time! 8)
SmokinSusie-Q
New member
SconnieQ said:
This sounds like a hurricane pattern! I'm here on the coast of NC preparing for Hurricane Matthew. . .going from a cat 4 to a 3 and back up to 4 . . .
SmokinSusie-Q
New member
SconnieQ said:
As of this 10:00 am, it should not come ashore in NC but we will get rain, flooding, and strong winds. We are prepared for that, even though we are only a mile or so from the ocean and about a city block from the Bogue Sound. Our neighbors always band together and help each other. The last time we had no electricity, we ran an extention cord from our generator across the yard to our neighbor's house.
BedouinBob
New member
Tough storm. Stay safe Sue.
Similar threads
