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Spent 6 hours on a brisket stall that never came? Or did I do it wrong?
Ran a 14 pound brisket on my offset last Saturday in Nashville and the internal temp sat at 160 for over four hours, no wrap or anything, and I thought my pit was broken. Turns out my thermometer probe was touching a fat seam the whole time, so the real meat temp was climbing, but I didn't figure it out until the meat hit 203 and came out way overdone. Has anyone else chased a phantom stall for that long, or do you trust your probes more than I do now?
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