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Weekend of record-breaking brisket at my neighbor's cookoff
Three weekends ago I entered a local backyard competition in Austin and somehow took first place with a brisket that I almost tossed because the stall lasted 4 hours. The judges said the bark was the best they'd seen all day, which was crazy because I ran out of post oak and used mesquite scraps from my buddy's firepit. Has anyone else had a lucky accident like that totally save your cook?
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susan4241mo ago
Mesquite scraps from a firepit, that's wild lol. I had a similar thing go down with a butt last fall where my smoker temp gauge broke mid cook and it turned out the meat was actually sitting at 225 the whole time instead of the 250 I thought. Ended up being the juiciest pork I ever pulled. Sometimes the universe just decides your cooking needs a little chaos lol.
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The stall going four hours must have been brutal did you wrap it or just ride it out? I've always heard mesquite can get too aggressive but maybe the combo with post oak mellowed it out in a weird way. What temp did you end up pulling it off at, and did you let it rest in a cooler for a while? I swear the rest period is where the magic happens for me, but I've never had a stall that long and felt like giving up. That bark comment from the judges is huge though most people judge by the smoke ring first.
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