That moment I caught my brisket stall was actually a lie

For about 5 years I thought the stall was just a natural thing you had to wait out. I'd wrap in butcher paper at 160 and just sit there for hours. Then a buddy from Texas who competes watched me one weekend and asked why I wasn't bumping my smoker temp up to 275 after wrapping. Told me I was basically steaming my meat instead of pushing through. First brisket I did at 275 came out 3 hours faster and way more tender. Anybody else find out they were doing some basic step completely backwards?

2 comments

2 Comments

nancygrant17d ago

Lmao I did the same thing with pork butts for like two years before someone told me.

thompson.nathan17d ago

Two years?" Damn, that's wild you went that long without anyone saying something.