Loading…
6
That Saturday in July when my brisket stalled at 158 for 4 hours and I almost gave up
I had a 13 lb packer going on the offset and it hit 158 around 9am. Nothing I did moved it for 4 hours straight, not spritzing, not wrapping earlier than I wanted. Turned out my firebox had a hot spot and I was running the stack too wide open, pulling heat right past the meat. Closed the stack down to about a quarter and bumped the intake, and it broke through in 40 minutes. Wrapped in butcher paper at 172 and pulled at 203, and the flat was the juiciest I've ever done. Point was almost too soft to slice though, so I'm still working out the timing between flat and point. What stack setup do you all run on long cooks like that?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.