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Vent: My brisket flat went from 160 to 190 in like 20 minutes and then just stopped
I was cooking a 14 pound packer on my offset and hit the stall around 160 degrees, so I wrapped it in butcher paper. It shot up to 190 super fast, which felt wrong, and then it just sat there for over four hours refusing to budge. I checked my probe placement and fire management a dozen times. Has anyone else had a brisket just decide to take a nap right at the end?
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gray_morgan1d ago
Yeah, that "just stopped" feeling is everywhere lately.
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foster.tessa1d ago
It's like the whole world is buffering. You see it in traffic, in line at the store, even trying to load a simple webpage. Everything just hits this weird pause where nothing moves forward. Makes you want to shake something just to get the gears turning again.
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viola_lopez301d ago
Ever get that feeling gray_morgan mentioned while waiting for a stubborn burger to cook?
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