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Watched my brisket stall go from 3 hours to 40 minutes after I changed one small habit
I've been cooking packer briskets on my offset for about 4 years now, and for the longest time I just wrapped in foil once the bark set, usually around hour 6. Last month a guy at the KCBS contest in Sedalia told me to try butcher paper instead and I finally did it on a 14 pound prime. My stall went from dragging out almost 3 hours to just 40 minutes, and the bark came out way better instead of that soggy pot roast texture I kept getting. I ran the pit at 250 the whole time and pulled it at 203, rested it 2 hours in a cooler. Has anyone else made the foil to paper switch and seen that big of a jump, or was it more about my fire management all along?
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nathan_bailey10d ago
Butcher paper is a game changer for sure, but 3 hours down to 40 minutes is a huge jump. That tells me your fire was probably running hotter than you thought before. The paper lets moisture escape so you dont get that steaming effect, which speeds up the stall a bit, but not by 2 hours on its own. Bet you were also holding steadier temps this cook, maybe cleaner smoke too. Next time try the paper but keep everything else the same and see if you get that same fast stall. If you do, its the paper. If it drags again, you were just dialed in on your pit that day.
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