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Pro tip: found out brisket stalls around 150 to 170, not some magic number I picked
Been cooking packers for 3 years and always panicked when temps sat still for 2 hours around 165. Finally read Aaron Franklin's book and he says that stall is just evaporative cooling, nothing wrong with the meat. Wrapping in butcher paper at 165 shaved about 90 minutes off my last 14 pound cook. Anyone else switch wrap temps and notice a real difference?
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