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Hit 200 briskets on my offset smoker and finally learned the stall trick
I just finished my 200th brisket cook on my Old Country Brazos last weekend and something finally clicked about the stall. I always wrapped in butcher paper around 165 degrees, but this time I let it ride unwrapped for another hour and the bark set way better (like night and day). Has anyone else hit a specific cook count that suddenly made a technique make sense?
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henry_webb681mo ago
200 briskets? That's absolutely insane, how long did that take you?
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