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Can we agree that wrapping brisket at the stall is cheating, or am I wrong here
Did a 14 pound packer on my offset in the backyard Saturday, held 225 all day, and it sat at 165 for almost 3 hours before I panicked and wrapped it in butcher paper. It came out tender and the bark was honestly fine, but a buddy who runs a stick burner in Waco says real pitmasters ride the stall out bare and wrapping is just hiding bad fire management. I get that Franklin wraps, I get that it saves time, but part of me feels like I skipped the hard part of the cook. So where do you all land, is wrapping a tool or a crutch, and does it change how you judge somebody's BBQ?
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