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My brisket stalled at 160 for like 5 hours at a cookoff in Austin
I was using my offset smoker and the temp just wouldn't budge past that point, so I wrapped it in butcher paper with some tallow. What's the longest stall you've ever dealt with and did wrapping help?
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blair_lane14d ago
Ever notice how everything good hits a wall before it gets better?
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charlesk6513d ago
Feel your pain, a five hour stall is brutal. Wrapping always saves my cooks too, just like blair_lane said about hitting a wall. You did the right thing pushing through it.
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