Vent: My brisket stall lasted 8 hours yesterday and I almost gave up

I was cooking a 16-pounder for a family thing in Springfield and it just sat at 165 for what felt like forever. I kept the fire steady around 250, but man, that's the longest stall I've ever seen. Has anyone else had a brisket hold that long and still turn out okay?

2 comments

2 Comments

ellis.felix13d ago

That eight hour stall sounds brutal, but my buddy's turned out fine after a similar wait.

patchen13d ago

yeah my first brisket did the same thing, i was pacing around the kitchen like a lunatic checking the temp every ten minutes. thought i totally screwed it up but it came out perfect after I just let it ride. that stall is terrifying the first time, feels like the meat is just giving up on you. i've learned to just plan for it now, start way earlier than i think i need to and have a beer ready for when it hits. nothing worse than an anxious cook staring at a flat thermometer.