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Spent way too long fighting a brisket stall before I figured out the real trick
I used to think the stall meant I had to wrap or crank the heat, but after a 14 hour cook on my offset smoker near Austin last month, I realized it just needed patience and better airflow... turns out my fire was choking itself out. My buddy Mike showed me how to manage the coal bed and keep a clean burn, and that brisket came out perfect in 12 hours flat. Has anyone else found that fixing their fire management fixed the stall problem?
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charlesb423mo ago
On my 22 inch WSM I had the same issue until I started keeping a smaller, more consistent fire with just a few lit coals at a time. The brisket stall dropped from 6 hours to about 90 minutes once I stopped fighting the temp swings. Airflow really is the key, it makes everything else fall into place.
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mia4423mo ago
Yo straight facts right there. Once you stop chasing temps it all just clicks.
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