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My brisket stalled for 8 hours and I almost gave up
I was smoking a 16-pounder in my offset last Saturday and it hit 160 degrees by noon, then just sat there until 8pm. My buddy in Austin texted 'just wrap it in butcher paper and trust the process' so I did, and it finally pushed through. Anyone else have a stall that just wouldn't quit?
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lucast816mo ago
My uncle in Lockhart told me a stall is just the meat sweating out moisture, which cools it like our skin does. He said a big packer brisket can sometimes just decide to take a whole afternoon off. The wrap helps by trapping some heat and pushing past that cooling effect. Your buddy gave you the exact right advice for Texas style. Eight hours is a marathon, but it sounds like your patience paid off.
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harperr826mo ago
Is it really that big of a deal though?
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logan_wood5mo ago
Makes me wonder how many other things in life just need a little patience and a Texas crutch to get through.
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