7
I finally found out why my brisket stall was always so long
Been watching Franklin's BBQ videos for years and last week I caught this one detail he mentioned about the bark formation. Turns out if your bark isn't set enough before you wrap, the stall drags out way longer. I always thought it was just about internal temp. Checked my last cook data and I was wrapping like an hour too early every time. Anyone else run into this and figure out a better timing?
3 comments
Log in to join the discussion
Log In3 Comments
avery_lopez2mo ago
Fixing the wrap timing made me realize how many things in life we rush through without waiting for the right moment. It's like checking if bread is done by just looking at the timer instead of tapping the crust. Everyone wants to move to the next step before the current one is fully locked in. That applies to cooking, to learning new skills, to pretty much everything. You gotta let the bark set, let the foundation harden, then wrap it all up.
10