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Hot take: my brisket stall went from 3 hours to 40 minutes after I switched one small thing
I used to wrap in foil at 165 and sit in the stall for 3 hours every single cook, until a guy at the Lockhart swap meet told me to try butcher paper instead. Last Saturday on a 14 pound packer the stall broke in about 40 minutes and the bark was way better, so I'm a believer now. Has anyone else made the foil to paper switch and seen that big a jump, or was this just a lucky cut?
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