Update: My brisket flat turned into a brick because I didn't wrap it

I was smoking a 14 pound packer on my offset last weekend, aiming for that perfect bark. I hit the stall around 165 degrees and decided to just power through it without wrapping, like I saw in a video. Big mistake. That flat got so dry and tough it took me over 8 hours just to get it to 203, and it was still inedible. I had to chop it all for chili. Has anyone else had a brisket stall go that wrong when you skip the wrap?

3 comments

3 Comments

henry_anderson5424d ago

Power through it" sounds like a workout plan, not a brisket method. Turning into chili is the normal backup plan anyway.

murray.pat23d ago

Chili is the official brisket failure plan.

skylerb5323d ago

I used to be a no-wrap purist after my first three briskets came out fine. That fourth one, a 16-pounder from Costco, turned into shoe leather just like yours and changed my mind for good. The stall can last hours longer than you think and just cooks all the moisture right out. What temp were you running your offset at?