Brisket Smoke: Plateau or Impatient?

snichol67

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I attempted my first brisket today and have questions. Mid-sized pellet PitBoss from Lowe’s. The cut was just a 2.75lbs flat. Put it on at 8am around 230 and the temp was rising regularly until it got to about 150 internal, then just plateaued and didn’t continue increasing for about 4 hours.

All along I had been spritzing with beef broth every hour and it had a nice bark.

I decided to wrap it in foil at 150 after 6 hours and added some beef broth to help braise it. At this point I increased the temp to see if I could get the internal temperature to start rising and it did. After another 3.5 hours it was at 205 and I pulled it, let it rest in a cooler for about 2 hours.

The result was a little dry, to be honest and I’m just wondering if I rushed it too much. Total cook time was about 9.5 hours. I just wasn’t sure what to do when the internal temperature stopped rising. Anyone else have experiences like this?

Any advice would be appreciated.

Thanks!
Scott
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You hit the stall point, which takes time. 165 I wrap it and got to 200-205 till it is probe tender. I agree briskets are dry, reason I love smoking bottom rounds to 135 degrees.
So, how long does that stall point last?!? Clearly I didn’t have enough patience but I need to know before I get worried that I need to order a pizza!
 
brisket a funny like that it take time to figure out how meats react in the smoker that gos for ribs and butts .I had a brisket take 24 hr to get done but the wait was worth it size makes no different I find the internet says it should take this much time I have not seen that yet .As the saying gos good things come to those that wait happy smoking .smoking is a learning experience
 
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