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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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noah88016d 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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diana69016d 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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