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That brisket stall in Lubbock cost me 4 hours and my patience
Last Saturday I ran a 14 pound brisket on my offset smoker and the stall hit at 160 for what felt like forever, I wrapped it in butcher paper after 3 tries and finally pushed through. Anyone else ever just leave the pit and take a nap mid-cook, or is that a rookie mistake?
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emeryfox7d ago
Isn't that just like waiting on anything worthwhile in life?
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