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Watching a pitmaster in Memphis handle a stalled brisket changed my whole approach
I was at the Memphis in May festival last spring and saw a guy just wrap his brisket in foil and put it back in the smoker when it hit 150 and stalled for hours. He said 'the meat doesn't care about bark, it cares about being tender'. Now I wrap every time, but my buddy says that's cheating and ruins the bark. What's your take on wrapping during a stall?
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joseph_bailey6d ago
That's like saying a shower is cheating because real men just stand in the rain. Your buddy is probably the same guy who complains his brisket tastes like a shoe sole but refuses to change anything. Bark is nice but it's not going to make up for a dry, tough hunk of meat. I'd rather have a tender brisket with slightly softer bark than a hockey puck with a nice crust. Does your buddy also think ice cubes ruin whiskey because they dilute the proof?
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patel.morgan1mo ago
Oh man, the "cheating" argument cracks me up! It's like saying using an oven mitt is cheating because real cooks use bare hands. If the pitmaster in Memphis gets great results, that's all that matters. Your buddy can keep his dry brisket with perfect bark, I'll take the juicy one every time.
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