Hit 14 hours on a brisket and the stall just never came

Cooked a 16 pounder last Saturday. Kept waiting for that temp plateau around 160. It just cruised right past it. Wrapped at 170 after 14 hours total. Never seen a piece of meat behave like that. Some folks say a strong stall is key for bark, others say skipping it means better moisture. What's your take on a missing stall?

2 comments

2 Comments

gonzalez.henry1mo ago

Missing stall just means less bark but juicier meat, right?

-1

hernandez.miles1mo ago

My last brisket stalled for just an hour at 160. The bark was a bit soft, but the point was almost too rich and greasy. I'd take a longer stall for better texture any day.