My brisket turned into a brick at a family reunion in Ohio

I was running a borrowed Oklahoma Joe offset at my cousin's place near Columbus, and the firebox temp kept climbing past 300 no matter how I adjusted the exhaust. The brisket stalled at 165 for three hours, and I panicked, wrapped it tight in foil, and pulled it at 195 thinking it was done. It sliced like shoe leather and I ended up serving pulled pork sandwiches from the grocery deli to save the meal. Has anyone else had a bad result from wrapping too early, or should I have just trusted the 203 degree mark and waited it out?

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thomas.parker1mo ago

Trust the 203 mark next time and stop blaming the wrap. Foil speeds things up, it doesn't dry meat out, so your real problem was pulling at 195 before the fat and collagen actually broke down.

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