Watching a pitmaster in Memphis handle a stalled brisket changed my whole approach

I was at the Memphis in May festival last spring and saw a guy just wrap his brisket in foil and put it back in the smoker when it hit 150 and stalled for hours. He said 'the meat doesn't care about bark, it cares about being tender'. Now I wrap every time, but my buddy says that's cheating and ruins the bark. What's your take on wrapping during a stall?

3 comments

3 Comments

patel.morgan17d ago

Oh man, the "cheating" argument cracks me up! It's like saying using an oven mitt is cheating because real cooks use bare hands. If the pitmaster in Memphis gets great results, that's all that matters. Your buddy can keep his dry brisket with perfect bark, I'll take the juicy one every time.

kai_ramirez3816d ago

Nah, that's like comparing apples to oranges.

max_schmidt7716d ago

Read that oven mitt thing too, kai_ramirez38. Spot on.