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Shoutout to the pitmaster at Smoky Oak in Charleston who told me my brisket stalled at 150 because I kept peeking, now I'm in a fight with my brother over wrapping
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alicehernandez20d ago
Peeking every 20 minutes isn't why your brisket stalled, that's just what happens around 150 to 170 when the meat sweats and cools itself down. The wrap fight is the real issue here, and honestly foil vs butcher paper is a preference thing, not a religion. Nobody's brisket is gonna get ruined either way, so maybe settle it with a blind taste test instead of a brother feud.
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