Brisket stalled at 160 for 4 hours. Had to wrap it in butcher paper mid-cook at my nephew's birthday party.

Was down in Austin at my brother's place. His backyard smoker is a beat up old Offset I barely trust. Hit the stall hard. Everyone's hungry. Kids are crying. I grabbed some pink butcher paper from the garage and wrapped it tight. Cranked the heat a bit. Came out decent but the bark was softer than I wanted. Anyone else ever wrap mid-party when the clock's against you?

2 comments

2 Comments

ray13612d ago

My buddy Mike tried that at his son's baseball cookout last summer. He had a 15 pound brisket that hit the stall right when the game went into extra innings. He ended up wrapping it in heavy duty foil from the concession stand because nobody had butcher paper. Thing was, he forgot to add any liquid so it steamed instead of braised. The bark was basically mush and he said the meat tasted more like boiled beef than smoked brisket. Everyone still ate it though because hot dogs ran out by the third inning.

leo_fisher8d ago

Used to be hardcore against wrapping, thought it was cheating. But after pulling a brisket at 3am for Christmas Eve, I changed my tune real quick.