My brisket stalled for 8 hours at the Memphis in May contest

Everything was going smooth until the temp just stopped at 165. Had to wrap it in butcher paper with some tallow to push through. Ended up turning in my entry 20 minutes late. Anyone else ever have a stall that long during a competition?

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3 Comments

williams.kim6mo ago

Remember, the stall happens when evaporative cooling balances the heat.

7

barbara_campbell6mo ago

My last stall lasted longer than my last phone contract.

3

emery_lopez6mo ago

My stall once outlasted my marriage.

5