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My brisket stalled at 152 and I panicked, then a guy at the Texarkana contest showed me the foil boat
I was cooking my first real competition brisket at a small contest in Texarkana back in April and hit the stall hard at 152 degrees with only 4 hours left before turn in. I wrapped it tight in foil right away because that is all I knew, and the bark turned to mush on me. A pitmaster two spots over saw me sweating and told me to try the foil boat instead, leaving the top open so the bark stays crisp while the bottom braises. I tried it on my next cook and pulled it at 203 with way better bark, but I still wonder if I should have just rode the stall out naked. What temp do you all actually boat yours at, or do you skip wrapping altogether?
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the_jennifer18d ago
Mine usually hits the stall right around 150 to 155, and that is where I boat it too. I let it ride naked until the bark sets hard, usually around 165 to 170, then I slide it into a foil boat with the top wide open. The flat braises in the juices down in the bottom while the top crust stays dry and firm. Best of both worlds, really. I tried skipping the wrap once and the flat came out dry as a cracker, so I have stuck with the boat ever since. Just keep a probe in the thick part of the flat and pull when it slides in like soft butter, not by a number on the clock.
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