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My first brisket took 18 hours and came out like shoe leather.
I used to just slap a whole packer on the smoker at 225 and hope for the best, no wrap, no thermometer, just vibes. Last month I finally started wrapping in butcher paper at 165 and actually resting it for 2 hours in a cooler, and the difference was night and day. Has anyone else dealt with that learning curve where you just didn't know about the stall?
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zarap144d ago
Did you check the internal temp before pulling it off the smoker?
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samward4d ago
Yeah checking the temp saved my brisket last weekend, it was way under.
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