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My brisket stalled for 8 hours at the Memphis in May contest
Everything was going smooth until the temp just stopped at 165. Had to wrap it in butcher paper with some tallow to push through. Ended up turning in my entry 20 minutes late. Anyone else ever have a stall that long during a competition?
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williams.kim21d ago
Remember, the stall happens when evaporative cooling balances the heat.
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barbara_campbell9d ago
My last stall lasted longer than my last phone contract.
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