1
That week in Memphis when my brisket stalled for 6 hours straight changed my mind about wrapping in foil
I used to swear by butcher paper for everything but after a $120 prime packer just sat there at 160 degrees for half a day I finally tried the foil boat method and pulled it in 10 hours flat, has anyone else had a stall that made them switch things up?
3 comments
Log in to join the discussion
Log In3 Comments
perry.jesse1d ago
Man the foil boat method was a GAMECHANGER for me too. I had a 14 pound wagyu brisket stall at 163 for almost 7 hours last summer and I was about to lose my mind. Wrapped it in a foil boat with some tallow and it pushed through in like 2 more hours. Butcher paper is good but I swear the boat gives you that crispy bark while still getting through the stall. Now I only wrap if I'm trying to finish before midnight.
2
jamesc791d ago
I've done probably 40 briskets on my offset smoker and I went all in on the foil boat thing last year. I'll take the bark hit any day for a consistent product. The boat gives me this steamed leather texture on the bottom that I just can't get past. I'd rather push through a 10 hour stall and have that crunchy bark from top to bottom. But that's me. Different tools for different cooks I guess.
4