Loading…
10
Rant: a guy at the KC Royal told me brisket stalls at 165 and I've been pulling at 150 for two seasons
I was at the American Royal in Kansas City last fall and got to talking with a pitmaster from a well known joint out of Lockhart. He asked how I run my packers and I said I pull them off when the flat hits 150 and let them rest, and he just looked at me like I'd spit on his smoker. He said the stall hits around 165 and if you bail early you're leaving all that fat unrendered, which is why my slices always tasted a little greasy. I ran one his way the next weekend, 14 pound choice packer, wrapped in pink paper at 165, and the flat came out like butter. So what temp do you all actually pull at, and does anyone wrap in foil instead of paper without turning the bark to mush?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.