My 3 a.m. brisket stall panic in Tulsa ended with a cooler trick

Ngl, I was smoking a 14 pound brisket for my nephew's graduation party last Saturday. Everything looked great until 2:45 a.m., the temp just sat at 157 for like two hours. I kept checking the firebox, thought my pit was dying. Then I remembered a buddy from a cookoff in Tulsa mentioned wrapping in butcher paper and tossing it in a dry cooler with towels to push through the stall. Did that, left it for an hour, and it jumped to 175. Still came out perfect by noon. Has anyone else used a cooler mid-cook or was that just luck?

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2 Comments

briancarter2mo ago

Honestly, I gotta call this one out because I think you got lucky, not smart. Wrapping and throwing it in a cooler is what you do AFTER the cook to rest, not to force through the stall. That stall is the fat and collagen breaking down, and rushing it with trapped heat is gonna give you a tender middle but a drier flat. I’ve seen guys do this at comps and they end up with bark that’s steamed soft and a texture that’s more like pot roast than brisket. What you’re really doing is skipping the physics that make the magic happen. If your firebox is holding temp and you have time, just let it sit and do its thing. The cooler trick saved you this time, but next time you’ll be chasing that same shortcut and it’ll bite you in the ass.

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the_joel2mo ago

Hear me out, what if the cooler trick actually tells you something about your pit's airflow that you're ignoring, like a smoke ring that's too deep means your draft is running hotter than your gauge says, and that trapped heat is just masking a temp spike you'd never catch otherwise?

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