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I finally figured out why my brisket stall was taking 3 extra hours
Ngl, I kept wrapping my briskets in pink butcher paper right when they hit 160 degrees and they'd stall forever. Turns out I wasn't letting the fat render enough before wrapping, so the paper trapped all that moisture. Anyone else struggle with wrapping at the wrong time?
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seth_allen2mo ago
Man that frustrates me just reading it. I did the exact same thing for months and couldn't figure out why my briskets took forever. It really sucks putting in all that time and effort just to have the stall drag on like that. Butcher paper is great but it's not magic, you gotta let that fat start breaking down first or it just steams the meat. I switched to waiting until the bark set really dark and the fat cap got a little tacky before I wrap, usually around 170-175 for me. Made a huge difference in how fast the cook finishes up. Have you tried letting it ride unwrapped for a bit longer too?
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