I used to wrap brisket in foil at the stall, then my pit temp spiked to 325 and I learned something | BBQ Pitmasters - Freelance Forum - The Community for Independent Professionals

David Shah · 2026-10-09T04:25:03.400871+00:00

Last Saturday I was running a 12 pound packer on my offset in the backyard here in Wichita, and right at hour 7 the stall hit hard so I wrapped it in foil like I always do. Twenty minutes later my temp gauge was climbing past 300 and I panicked because I could smell the fat starting to scorch on the bottom grate. I pulled the foil off, put it back on bare, and let it ride at 275 for another 4 hours, and the bark came out way better than any foil boat I have ever done. Turns out the wrap was steaming the crust soft the whole time and I just never noticed because I always wrapped. Has anyone else ditched foil completely after a temp spike scared them straight?

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I used to wrap brisket in foil at the stall, then my pit temp spiked to 325 and I learned something | BBQ Pitmasters - Freelance Forum - The Community for Independent Professionals