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Warning: my brisket stalled at 165 for 4 hours and I found out I was the problem
I cooked my first packer on a cheap offset in my backyard in Amarillo and it sat at 165 internal for four straight hours while I panicked and kept opening the lid. A guy named Dale who runs a trailer pit at the flea market asked to see my setup and pointed out I was spritzing every 30 minutes, which dropped my chamber temp 40 degrees each time. I cut the spritz to once an hour, closed the stack down halfway, and that same brisket pushed to 203 in 90 minutes. My bark was set way earlier than I believed, and all my poking was just cooling the meat. Dale said most stall complaints he hears come down to cook behavior, not the cow. What is your rule for when to wrap, if you wrap at all?
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diana_king26d ago
Man, I feel you on the lid thing, I did the exact same stuff my first few cooks and couldn't figure out why my temps flatlined. Dale sounds like a real one, that spritz tip alone probably saved you a whole afternoon of standing in the Texas heat.
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