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Foil boat trick on my 22 inch WSM got my brisket through the stall in 40 minutes
Did a 14 pound packer on my 22 inch WSM in the backyard last Saturday and hit the stall right at 165 like clockwork. Instead of riding it out for 3 more hours I wrapped the flat in a foil boat, left the top of the point exposed, and it pushed through in about 40 minutes. Bark on the point stayed nice and crusty, flat came out moist instead of pot roasty like my full wraps used to do. What temp are you all running when you boat one, and do you add any tallow or beef broth in the bottom or just let the drippings do the work?
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