Loading…
8
My brisket stalled for 8 hours at a cookout in Memphis
I was smoking a 16 pound packer for a friend's party and it hit 150 degrees at 6 AM, then just sat there until past 2 PM. I wrapped it in butcher paper and cranked the pit to 275, but the bark got a bit soft. Anyone else had a stall that long and saved the bark?
4 comments
Log in to join the discussion
Log In4 Comments
davidyoung7mo ago
Honestly, I was the same way about wrapping until a stall like that. Wren638 is right, you gotta do what you gotta do to get it done.
5
linda_dixon496mo ago
Ever notice how we all bend our own rules when we're up against the clock?
10
wren6387mo ago
Man, that is a BRUTAL stall. Used to think wrapping was a last resort, but a brisket holding that long would change anyone's mind. Totally get the bark worry though, the paper steam is real. Piperbailey might be onto something about it wanting to hang out, but you did what you had to do to feed people. Sometimes you just have to push through the heat and accept a softer bark to get it done.
4