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Serious question, does a brisket stall on an offset really take 4 hours to push through, or did I mess up my fire?
Last Saturday my 14 pound packer sat at 168 for almost four hours on my Franklin-style stick burner in Austin, and I still can't tell if wrapping sooner is the smart move or just covering for bad fire management, so how do you all handle it?
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jade_hernandez7d ago
My 15 pounder on a 250 gallon offset hung at 170 for close to three hours once in Lockhart and I just left the fire alone, no wrap till the bark set. It came out fine, so the long stall was the meat sweating, not the fire. I do wrap in butcher paper around 175 now just to save time, but on a stick burner I'd check your coal bed before blaming the fire.
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