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My brisket stall lasted 8 hours yesterday and I'm not mad about it
Everyone says a long stall is a problem, but mine hit 165 and just sat there, letting the fat render perfectly. Anyone else find a long stall actually helps sometimes?
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dylan4135mo ago
My last stall went 9 hours and the bark was unreal, like beef jerky but better.
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the_lucas5mo ago
A nine hour stall like @dylan413 mentioned really lets the smoke penetrate. That deep bark you get isn't just surface flavor, it's a full ring of smoky goodness. The key is keeping that thin blue smoke rolling the whole time, not just at the start. That patience turns a good piece of meat into something special.
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