Brisket day from hell, was it the meat or me?

Last Saturday I fired up the smoker at 5am for a 14 pound prime brisket, same routine I've done for years, but it stalled at 160 for almost 4 hours and came out tough as shoe leather. My buddy who runs a BBQ trailer in Austin says it was the cheap probe giving false readings, but I recalibrated it and it seemed fine. Has anyone else had a stall that just refuses to break, and what did you do differently the next time?

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betty_perry249h ago

My uncle had the same thing happen with a packer he got from Costco, stalled forever around 165 then never would get tender no matter how long he left it on. Turned out the brisket itself was just a tough old cow, nothing he did wrong. Next time he bought from a different butcher and it cooked perfect, so maybe check where you got that piece of meat.

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