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My brisket stalled at 152 for 4 hours until a judge at the Lockhart show told me to wrap it in butcher paper
I was cooking a 14 lb packer on my offset and hit the stall hard, panicked and almost foiled it. He said paper lets it breathe while keeping bark, and 90 minutes later it pushed through to 203 with the best bark I've gotten. Anyone else switch from foil to paper, or do you just ride out the stall?
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joel_martinez16d ago
That "lets it breathe while keeping bark" thing is real, foil steams the heck out of your crust. I switched to paper like 3 years ago and never looked back, wrap around 165 when the bark sets and it cruises to 203 every time. Just make sure the paper is the pink butcher kind, not that waxed stuff from the grocery store.
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