The stall ….

[2Wheeler]

Being able to see this phenomena occur and watch as you cook through it is very interesting for me. How long each stall will be is dependent on so many conditions but if you follow the temperature guidelines it will be perfect every time.

 

[opus]

I never take the temp of mine. I figure after 16+ hours it should be done.

 

[Jim6820]

I never take the temp of mine. I figure after 16+ hours it should be done.

One of these days, you may be surprised! I’ve had brisket cooks where at 16 hours in, I was still at the 165-170F stall. YMMV

 

[Roaniecowpony]

I've had some plots where the stall actually dipped the inside (core) temperature a bit.

 

[Greg Jones]

I've had some plots where the stall actually dipped the inside (core) temperature a bit.

Same here.

 

[opus]

One of these days, you may be surprised! I’ve had brisket cooks where at 16 hours in, I was still at the 165-170F stall. YMMV

Maybe it is because I always buy the same size brisket.

 

[Jim6820]

Maybe it is because I always buy the same size brisket.

Well, that certainly helps!