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Rant: My brisket stalled at 152 and I panicked, so I cranked the heat on my Old Country Brazos
I was cooking a 14 pound packer on my offset in the backyard here in Wichita Falls, and around the 8 hour mark it just sat there at 152 internal for what felt like forever. I got nervous and opened the vents all the way, which pushed my pit from 250 to almost 340 for about 20 minutes before I caught it. The flat came out kinda dry on the edges, though the point was still solid, and I'm wondering if I should've just let it ride instead of chasing temps like that.
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reese_lee3h ago
Why not wrap the flat in foil when it hits the stall instead of messing with vents?
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