Just realized my brisket stall was lasting 5 hours because I kept opening the smoker lid

Spent a whole Saturday babysitting a 12-pound packer on my offset in Waco, and it took that long to dawn on me that every time I checked the bark I was letting out all the heat and steam, so now I just trust the probe and leave the door shut.

2 comments

2 Comments

river_hart183d ago

Oh man, five hours?! That's rough... I'd be pulling my hair out after the first two. I remember my first pork butt cook I kept lifting the lid every 30 minutes like a nervous parent and ended up with shoe leather instead of pulled pork. Now I got a little Bluetooth thermometer and I just sit in my lawn chair scrolling my phone while it works...

felix_bailey452d ago

Opened my smoker once in a rainstorm to spritz and a giant drop fell right off the lid onto my whole bark, washing it clean off one side. Had to crank the heat to dry it out and the meat came out uneven but still tasted fine after a long rest. Now I'm superstitious about checking during the stall and just listen to the weather report before I even start.