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[pmillen]

I started a 17 lb. (before trimming) brisket on my M-36 stick burner at 1:00 PM Saturday.  My schedule called for it to be wrapped in butcher paper and back into the pit at 9:00 PM if; the color was black like a meteorite, the fat was rendered, it had shrunk, and if the internal temperature was in the high 170s.

At 9:00 PM the IT was only 150°F.  It stalled until I wrapped it in foil with beef broth so it hit the high 170s at 4:00 AM.  See EDIT comments below.

This is the second time I've had a brisket stall.  The other was similar to this one—a large brisket and periodic spritzing.  Do you think that spritzing increases the likelihood that a brisket will stall?  Was it because it was a large brisket?

What are your thoughts?

EDIT:  The pit temperature was a steady 250°F.
          To correct the original timeline–
          At 10:15 PM it was still stalling at 150°F.  I wrapped it in foil with a cup of beef consommé.
          At 12:15 AM the IT hit above 170°F.  I removed it from the foil, wrapped it in butcher paper with a bath of melted waygu beef tallow.
          At 4:00 AM the brisket, wrapped in grease soaked butcher paper, went into a 150°F sous vide cooker for 12 hours.
          It was delicious.

[urnmor]

Although I do not cook many briskets, they, like pork butts stall when cooking low and slow.  IMO the spritzing would not have an impact as it only affects the outer part and not the inner part of the brisket where the temp probe is located.  I have found the stall usually begins at a little higher temp (around 160) and can last for hours.  I do not wrap howeverI will raise the grill temp if I to want to speed up the stall.  Also because it is a large brisket you might want to use to temp probes i

I am sure others will also chime in

[Canadian John]

 Firstly; I don't see a cook temperature..The lower the cook temperature, the longer & more pronounced the stall is. That has been my experience.

 As well, no two briskets or pork shoulders cook exactly alike although a lot of the time they do.

 Spritzing ends up evaporating, a cooling effect. To what degree is the question. My guess is an insufiginate cooling effect.

[pmillen]

Thanks for your thoughts, guys.

From what you said, I'm thinking that it was just bad luck that this brisket hit a stall.

When it went into the sous vide cooker it probed without any resistance.  It wanted to fall apart when I took it out.

[Big Bear]

My guess is an insufiginate cooling effect.

Ok, I give what does that mean? I cannot find a definition for "insufiginate" anywhere..

[slaga]

"insufiginate" = insignificant

[Bar-B-Lew]

When you spray more moisture on the meat it evaporates on the surface and cools down the meat similar to sweat on your skin.  I think the spritzing had an impact.

[Big Bear]

"insufiginate" = insignificant

Ooooh....Thank you....

[Bentley]

I have no idea! 

But I know you are not the 1st person (at least I don't think you are) to mention finishing sous vide.  But for some reason I saw it this time.  I have a good sized Costco Prime Packer that I will cook on the Searwood 600.  If I can remember to try the Butcher paper I bought at the HEB in College Station last October, I may have to give this method a try!

And if you are the 1st person to mention finishing a Brisket sous vide, my apologies!

[pmillen]

Regarding finishing a brisket sous vide:  Jeremy Yoder believes it's necessary to hold brisket for a minimum of 12 hours at 150° to bring the temperature down slowly and to also allow it to be served at a convenient time.  My kitchen ovens only go as low as 170°F so I used the sous vide cooker.