I learned to love the stall instead of fighting it with foil

Many pitmasters insist on wrapping brisket in foil to beat the stall. I used to do that, but last cook I skipped the wrap entirely. My smoker held at 250 degrees, and the bark got super crispy. Friends said it would dry out, but it stayed juicy inside. The flavor was deeper without the foil. Now I think wrapping hides the true smoke taste. I won't go back to foil for brisket. Give it a try and see for yourself.

3 comments

3 Comments

the_dylan3mo ago

You mentioned the "true smoke taste," but I also found skipping the wrap changes how the smoke penetrates the meat itself, not just the bark. It seems to dry the surface just enough to let the smoke stick better all over.

eva_garcia563mo ago

That's so true, skipping the wrap really lets the smoke get into the meat better (I've noticed that too).

henry_webb683mo ago

Yo @eva_garcia56, my last brisket unwrapped was a total smoke bomb, best bark ever.