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Pro tip: my brisket stalled for 5 hours at a backyard comp in Tulsa
Honestly, I was using my offset smoker and the temp just would not budge past 165, even after wrapping it in butcher paper. I ended up moving it to the top rack right over the firebox to push through, but it dried out the flat a bit. What's your go-to move for a stubborn stall when you're on a tight schedule?
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noah8802mo ago
Man, my go-to move is usually to panic and start questioning all my life choices that led to that moment. Honestly though, bumping the temp like Diana said is solid. I’ll crank it to 275 or even 285 if I’m really against the clock. The bark holds up okay if you wrapped it already. Just gotta watch it close so you don’t end up with meat jerky.
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noranguyen1mo ago
Crank it to 275 and don't look back. I've saved more cooks that way than I can count. Just keep an eye on the internal temp so you pull it right when it hits the stall. If you wrapped it tight with some liquid, the bark stays nice and dark. Better to finish a little early and rest it in a cooler than to rush it and dry it out.
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diana6902mo ago
Yeah, I used to just wait it out... but a guy at a comp showed me his trick of bumping the smoker temp up to 275 for the last stretch. Gets it done without wrecking the bark.
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