stall

Smoked an 8.5 lb butt this weekend and I think it may be the best I've ever done, ridiculously tender and moist, fantastic crispy bark, just the right amount of smoke. Not a usual cook for me though and I wanted to see if any of you have encountered this yourselves and how it worked for you. So...

So I've got a 14 lb brisket on the smoker and I think I'm through the stall. It's at 180 now but we're not going to eat for 5 hours or so. I was thinking of foiling it until 205 and then into the cooler with some towels, but was concerned about being done too early. Opinions? (Thanks in advance!)

Hey there. So has anybody ever seen a brisket stall in the 140s? Thought I'd do some pastrami this weekend. Making it from a 4 lb flat. About 4 hours into the cook at 225 I've moved up a grand total of 1* in the last hour. I've had some stubborn flats before but don't think I've ever...

I've done a handful of overnight cooks so far this year and I'm asbsolutely noticing a second stall. Here's a Stokerlog screen cap of my most recent cook (2 butts, about 8.5# each). I had a regular ET-73 probe in the smaller one and the Stoker probe in the bigger of the two. The first...