Hit 212 degrees on my brisket and the stall just gave up

Been fighting a stubborn flat that sat at 198 for over an hour in my offset, so I wrapped it in butcher paper and bumped the firebox up to 300. It jumped straight to 212 in 20 minutes and came out way softer than my usual overnight cook. Anyone else see a big jump like that once you crack the stall with a hot wrap?

1 comments

1 Comment

leo23818d ago

Whoa, so wrapping it hot basically nuked that stubborn flat into submission, huh? I gotta ask, did that quick jump mess with the texture at all, like was it closer to a braise than a proper smoky brisket? I've always babied mine through the stall, but if that shortcut gives you a soft bite without the whole fire-watching marathon, I might have to give it a shot.