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Messed up a brisket stall by peeking too much
I was doing a 15 pound packer on my offset smoker last Saturday and kept opening the lid to check the bark every 20 minutes. Lost so much heat the stall stretched from 3 hours to almost 5, and the meat came out dry on the flat. Anyone else have trouble keeping the lid shut during a long cook?
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burns.fiona5d ago
Did you wrap it during the stall or just let it ride open?
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terryallen4d ago
Wait - did you wrap it tight or leave some room for air? I've seen people argue both ways but honestly the whole point of the stall is to let the bark set before you push through. Tbh if you wrap too early you're just steaming the meat instead of letting it develop that crust. Ngl I learned that the hard way after a few sad brisket evenings. What temp were you running at when you hit the stall?
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