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Honestly my brisket stall lasted 8 hours at a comp in Austin
Tbh I was at the Texas Smokeout and my temp just wouldn't budge past 165. I wrapped it in butcher paper with some talloa and pushed through. Has anyone else had a stall that long and what did you do?
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oliverp5617d ago
My last stall in Lockhart went six hours before I wrapped.
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leo_lopez16d ago
Read a piece in Texas Monthly about the Lockhart stall method. They said the key is keeping a steady temp and not peeking. One pitmaster they talked about wrapped his brisket in butcher paper only after the bark was set like concrete. Makes sense why a six hour stall would happen in that humidity. You ever try the paper wrap versus foil?
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