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Heard a podcast with Tuffy Stone talking about his 16-hour brisket method
He was going on about how the real key is managing the stall between 150 and 170 degrees, not just wrapping it and forgetting it. Said he sometimes lets it ride for 3 hours at 155 just to build bark. Got me thinking I rush my cooks too much. Anyone else try holding at a specific temp for a long time like that?
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tylermurray15d ago
Ever think that long hold is basically a second smoke ring forming inside?
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nina14715d ago
Hah, that's a wild way to look at it. I've been trying to get a decent ring out for weeks, so if that's true, my lungs are probably full of failed internal smoke rings. It makes sense though, holding it that long does let the smoke swirl around in there. I just never pictured it like that before. Now I'm gonna be thinking about my lungs doing trick shots every time I take a hit.
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