Update: My brisket stalled at 152 at a contest in Amarillo and I wrapped it in a moving blanket

River Jones · 2026-09-16T07:25:05.405778+00:00

So I was at this small backyard contest in Amarillo back in June, my first one with my offset stick burner, and things were going fine until my packer hit 152 and just sat there for almost three hours. I had two hungry judges circling and my fire was running hot on one side because the wind kept shifting, so I panicked and did something dumb. I pulled the brisket, double wrapped it in foil with a splash of beef broth, and then buried the whole thing in an old moving blanket inside my cooler because I'd read somewhere that it holds heat like a cambro. My buddy Danny looked at me like I'd lost it and said "you just steamed your bark right off, man." Turns out he was half right, the flat got a little soft but the point stayed nice and the flavor was still there. Took second place out of eleven, which I'll take for a first run. Now I'm wondering if I should've just ridden out the stall on the smoker instead of wrapping at all, does anybody here wrap in a cooler or is that just asking for mush?

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Update: My brisket stalled at 152 at a contest in Amarillo and I wrapped it in a moving blanket | BBQ Pitmasters - The Community Guide