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Just realized my brisket stalled because I kept peeking at 3 hours in, not because of the meat
Cooked a 14 pound packer on my offset in the backyard here in Waco last Saturday and it hit 150 internal around the 3 hour mark, then just sat there. I opened the lid maybe 6 times in 45 minutes to check it and each time the temp dropped 25 degrees and took forever to climb back. My neighbor who runs a trailer pit for a living walked over, looked at my fire, and said "quit staring at it, the meat knows what it's doing." Went inside, watched a game, came back 90 minutes later and it was at 172 and climbing steady. Anyone else guilty of babysitting their cook and making the stall worse than it has to be?
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murray.nathan4d ago
Been there in my Waco backyard, opening that lid six times kills your heat every single time.
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