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My brisket hit 203 too fast and I panicked at a cookoff in Kansas City
Temp was climbing way faster than expected so I wrapped it in butcher paper and dropped the smoker to 225, and the stall finally hit about 45 minutes later. Anyone else had a brisket race through the stall and had to scramble to fix it?
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martin.vera1mo ago
Yeah I've had that exact thing happen, where the brisket is just flying through temps and you're sitting there watching the probe like it's lying to you. Dropping to 225 was smart, wrapping early is your best bet when that happens because you need to force the stall to slow things down. Just keep an eye on your fire management next time and maybe bump up your starting temp a bit lower, like 250, so you have room to adjust.
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jackson.jenny1mo ago
And that, @martin.vera, is why I stick to pork butts.
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