First brisket

turbov6camaro

New member
Turned out great :)

Wife makes the rubs for our house, i do the smoking part

The rub was a wet rub.

I wanted to keep it simple for my first, so i check it after 2 hours, went to bed, when i get up it 189 check it was not tender, check it again 196/ 13 hours, and it was tender. wraped and put in cooler for 2.5 hours.

wifes rub was:
Salt, beef bullion, brown sugar, pepper, paprika, ground thyme, rosemary, cocoa powder, red wine, balsamic vinegar, Worcestershire sauce, soy sauce

also with this and the pork butts, I never really see a stall........ at 160 the heating slowed way down but it didn't stay in one spot of hours then rise. is that normal?
 
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Congrats on great first brisket! I have done 5-6 and am still trying to get a good one. But, with no pictures, it never happened ��
 

TentHunter

Moderator
Turned out great :)

also with this and the pork butts, I never really see a stall........ at 160 the heating slowed way down but it didn't stay in one spot of hours then rise. is that normal?



Sounds like you had a winner on the first try! :)



And actually, yes you did see a classic stall!

Around the 160ish° mark the rise in temperature usually slows way down, just like you experienced. Pit temp, humidity, thickness of the meat,etc., will determine just how much it slows. It's caused by evaporative cooling and can last for a few hours.
 

mcschlotz

Member
Well done. The stall is normal but can be lessened to a great degree if smoked at higher grate temps. What temp were you smoking at?
 
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