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8 Reasons Why Your Brisket Is Stalling At 190

Temperature stalling is common in meats with a high concentration of fatty and connective tissues. It might be frustrating to deal with, but every pitmaster should have the skills and understanding to go through it smoothly. Excessive pooling of rendered liquids causes stalling. This can occur late in the smoking session, usually around 190 degrees(F). …

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How long will brisket stay hot in a cooler? (Explained)

We know what you’re thinking: Why would you keep meat warm in a cooler? Doesn’t it sound strange? In fact, this is an excellent strategy for storing and resting meat for extended periods of time. The majority of meats, including pork, beef, and chicken, should not be left out at room temperature for more than …

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Can you eat brisket at 170? (Explained)

If you’re new to the lovely world of smoking scrumptious meats, learning all of the facts and strategies can be daunting. There is a lot to learn on your route to becoming a pitmaster, from smoking temps and internal temperatures to wrapping and resting. The following article is all of the information you will need …

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How long for frozen brisket to thaw? (Explained)

Understanding the do’s and don’ts of brisket thawing is vital whether you have a stockpile of prime briskets in the freezer begging to be smoked, or you can finally fire the prize brisket that’s been patiently waiting since December. While defrosting brisket is not a difficult task, it does necessitate careful attention to a few essential …

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Can you vacuum seal cooked brisket? (Explained)

People may believe that becoming a pitmaster entails only masterfully smoking meat. While this is true, there are many aspects of smoking that must be studied and mastered. Understanding and executing safe smoked meat storage, for example, is critical. Can Fully Cooked Brisket Be Vacuum Sealed? Vacuum sealing cooked brisket is not only possible, but …

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8 Reasons Why Your Brisket Is Stalling Late

Brisket smoking can be a time-consuming operation. It has a lot of fatty and connective tissues that must be broken down at low and slow temperatures, which can sometimes take up to 15 hours to fully smoke! It varies from brisket to brisket. It’s what gives the brisket its beautifully rich flavor, as well as its …

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Measuring Brisket Temp In Flat Or Point: Which Is Better?

A lot of people are unaware that an entire brisket is actually made up of two separate muscles: the flat and the point. Despite being part of the same cut of meat, they have slightly different textures, flavors, and cooking methods. When they are not split, they are referred to as “whole packer brisket” or …

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Can you cut a brisket in half and freeze? (Explained)

Brisket cuts can be rather large, so unless you have a big group of eager people to feed, you may not finish the whole thing. But that’s not an issue because brisket can be frozen without losing too much quality. If the brisket is unusually large, you will almost certainly need to divide it into …

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Wrapping Brisket In Cling Wrap: Should You Do It?

In the smoking world, selecting the appropriate wrapping material is a hotly disputed topic that appears to be ongoing. As a result it can be difficult to identify the relevant information to employ. Fortunately, we gathered the greatest information we could find, along with personal advice learned from experience, and are pleased to share it with …

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