I finally found out why my brisket stall was always so long

Been watching Franklin's BBQ videos for years and last week I caught this one detail he mentioned about the bark formation. Turns out if your bark isn't set enough before you wrap, the stall drags out way longer. I always thought it was just about internal temp. Checked my last cook data and I was wrapping like an hour too early every time. Anyone else run into this and figure out a better timing?

2 comments

2 Comments

derek6567d ago

Wrapping too early kills your bark every time.

ellis.mia6d ago

Patience is everything, wrap too soon and you lose that crust every time.