Smoked a brisket in 95 degree heat for 14 hours, the stall lasted nearly 5

Last Saturday I ran my offset smoker in Austin with zero shade, and the firebox temp kept spiking because the outside air was just roasting everything. The brisket hit 160 at hour 6 and sat there until hour 11, I wrapped it twice and still thought I ruined it, but it came out perfect with a deep bark. Anyone else deal with a crazy long stall on a hot, dry day, or was it just my setup?

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betty_white3921d ago

Wrapped mine twice once in 110 heat and that meat sat at 160 like it was on a coffee break. Thought I'd be serving jerky but somehow the bark came out better than my cool weather cooks. I figure the dry air just sucks the moisture out slower or something, or maybe I just got lucky and the gods of brisket smiled on me that day. My smoker's got a mind of its own anyway, so I'm used to it doing whatever it wants whenever it wants.