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Smoked brisket

Peach paper made a big difference for me. Moister brisket, but I still seem to have issues with a protracted stall.

I read some really dorky (but informative) article about the stall and the cause of it. I think any paper product does not keep heat in as much so it allows more evaporation of the liquid in the meat, which causes the stall. I had 2 stalls once on a pork shoulder, which ended up taking me 13 hours to cook.
Here's the article if you have time and want to be dorky:

 

I read some really dorky (but informative) article about the stall and the cause of it. I think any paper product does not keep heat in as much so it allows more evaporation of the liquid in the meat, which causes the stall. I had 2 stalls once on a pork shoulder, which ended up taking me 13 hours to cook.
Here's the article if you have time and want to be dorky:

the-bbq-stall-explained-and-how-to-beat-it-graphic.jpg
 



Salt and pepper

Smoke to 185 to 190 pull it wrap it in butcher paper

Pull at 215 let rest to finish at 220
Cut up enjoy
 




I read some really dorky (but informative) article about the stall and the cause of it. I think any paper product does not keep heat in as much so it allows more evaporation of the liquid in the meat, which causes the stall. I had 2 stalls once on a pork shoulder, which ended up taking me 13 hours to cook.
Here's the article if you have time and want to be dorky:

That's a top site. I love their explanations on so many things.
 



Sitting at my outdoor kitchen drinking beers, got a 18lb brisket on the masterbuilt,

Was pretty fatty, trimmed some off.
See what happens
I was back home in Gibbon last weekend and drove over to Shelton on Sunday hoping you might be around. Not so much - locked up tight. Had to go home and drink by myself
 
I was back home in Gibbon last weekend and drove over to Shelton on Sunday hoping you might be around. Not so much - locked up tight. Had to go home and drink by myself
I would of been in Kearney doing Copperfields block party they had going on.
 


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