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Watching a guy in Memphis handle a brisket stall changed my whole approach
I was at the Memphis in May event a couple years back, just watching the teams work. This one pitmaster had a brisket that hit the stall at 165 degrees and just sat there. Instead of wrapping it right away, he just left it alone for almost four hours, only spritzing it with a mix of apple cider vinegar and water every so often. He told me, 'The stall is just the meat getting ready, you gotta let it talk to you.' That patience gave it the craziest bark I've ever seen. Anyone else have a moment like that where you learned to just wait it out?
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jana_hill276mo ago
Four hours without wrapping sounds insane!
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phoenix_schmidt6mo ago
Actually, I've done it before and it wasn't that bad.
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