Stall?

[PWSOT]

Put a 7 lb brisket on a 0700 this am,has top out at171 degrees and has been there about last three hours,how long does the stall typically last?Thanks.

 

[rickne]

It can really vary.  Yours doesnt sound out of the ordinary.  If you need to push it through, don't be afraid to crank up the heat if you have room on the dial.

 

[es1025]

I typically foil at 150 to avoid the dreaded stall.  Brisket typically takes an hour to two hours per pound.

 

[DivotMaker]

Yep...perfectly normal.  I've had stalls last as long as 4 hours, and have even experienced a "secondary" stall at a higher temp!  Sometimes, you just never know.  Part of it, though.  Every piece of meat has its own agenda, no matter how well we plan.  Like Rick said - just power through it.  I usually don't increase the temp, but let it ride it out.  While the evaporative cooling is happening (the stall), the meat is slow-cooking and tenderizing.  Just let it ride!  It will eventually start climbing.