That moment I caught my brisket stall was actually a lie

For about 5 years I thought the stall was just a natural thing you had to wait out. I'd wrap in butcher paper at 160 and just sit there for hours. Then a buddy from Texas who competes watched me one weekend and asked why I wasn't bumping my smoker temp up to 275 after wrapping. Told me I was basically steaming my meat instead of pushing through. First brisket I did at 275 came out 3 hours faster and way more tender. Anybody else find out they were doing some basic step completely backwards?

3 comments

3 Comments

nancygrant2mo ago

Lmao I did the same thing with pork butts for like two years before someone told me.

thompson.nathan2mo ago

Two years?" Damn, that's wild you went that long without anyone saying something.

terry_jones25d ago

Nobody ever told you? That's funny. I read somewhere that's actually pretty common with pork butts cause they look similar enough. I bet you got some real confused looks when you pulled out a "pork butt" that was actually just a shoulder roast, huh? People probably thought you were making some weird gourmet joke.