18
My brisket was drying out after 6 hours, so I tried wrapping it in butcher paper with a splash of beef broth.
That extra moisture kept it juicy all the way to 203 degrees, so what's your go-to trick for the stall?
3 comments
Log in to join the discussion
Log In3 Comments
shah.olivia29d ago
Wrapping just steams the bark into soggy sadness though.
3
coleman.jade3d ago
Proper wrapping lets it breathe though.
1
henderson.brooke29d ago
So what's your fix for winter bark damage then?
0