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My first brisket stall almost made me quit, until a guy at a gas station in Lubbock set me straight
I was sitting at a Love's in Lubbock around 2 AM, staring at my phone because my digital probe had been stuck at 156 degrees for almost 3 hours. This older rancher walked over and asked why I looked so mad, so I told him about the brisket I had going at home. He said I was probably wrapping too early and to just let the bark set longer before I even thought about crutching it. I went home, followed his advice, and that brisket turned out way better than my last 5 attempts. Has anyone else had a random stranger give them a tip that actually worked?
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irisw7321h ago
Spent 6 hours watching a brisket stall once before I realized my probe was in the fat pocket.
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lee.lucas1d ago
Have you tried letting it ride without any wrap at all until the bark looks almost black and cracked? That gas station guy had it right, wrapping too early just traps steam and ruins the crust you spent hours building.
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