I've been using a Weber igrill but just got a MEATER+ and doing an inaugural run with a brisket today.
Pretty sure I've hit the stall at about 167, but my question is whether or not anyone else has ever seen the temperature Dri? My internal temp was showing 171, and now showing 167.

It's evaporative cooling as the meat hits a certain temp it starts to sweat out additional moisture that causes the meat to stall or even cool slightly. Keep your pit temp constant and it will eventually push through. if you have an area where you're right cap is pooling moisture as it loses weight you can peop a small split under the meat to preserve your bark in that area.

Assuming pit temperature is consistent, I recommend another beer or bourbon and let it ride.

Yes. It happens sometimes at the stall. You're good. You can kick the pit temp up about 25-30 degrees to push it thru. Remember if you graph the internal temp the goal is as straight a diagonal line as possible so pushing thru the stall is important. Franklin starts low (225) then steadily increases temp and pushed thru the stall per his Masterclass.

I've had briskets stall for over 2 hours. Just be patient.

Thanks - I'm familiar with the stall - just not sure Ive seen the temp drop like that.

MichaelJ said:

---

Thanks - I'm familiar with the stall - just not sure Ive seen the temp drop like that.

---

Just wanted to confirm we're talking about 4 here