Spent 6 hours on a brisket stall that never came? Or did I do it wrong?

Ran a 14 pound brisket on my offset last Saturday in Nashville and the internal temp sat at 160 for over four hours, no wrap or anything, and I thought my pit was broken. Turns out my thermometer probe was touching a fat seam the whole time, so the real meat temp was climbing, but I didn't figure it out until the meat hit 203 and came out way overdone. Has anyone else chased a phantom stall for that long, or do you trust your probes more than I do now?

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paige_craig1h ago

I've totally been there, man. That same thing got me last summer with a pork butt. It read 165 for like three hours and I was about to curse the sky, then I realized my probe was dead center in a fat cap. Now I always do a quick poke test around the meat with an instant read if the stall feels too perfect, and I give the probe a little wiggle to make sure it's not swimming in fat.