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That summer weekend the brisket stall nearly broke me
Back in 2017, I had a brisket stall for 9 hours straight. 105 degrees outside in Austin. My offset smoker fought me the whole time. Wrapped it in butcher paper finally at hour 12 and it came out perfect at 2 AM. Anyone else ever have a cook go way longer than you planned?
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seth_nguyen4d ago
Actually it was probably more like 105 in the sun but your ambient temp in the shade is what matters for the smoker, and that's usually a good 10-15 degrees cooler. Still a brutal day for a cook though, I feel your pain on that wrap timing.
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the_leo4d ago
@seth_nguyen Tell me about it, I once wrapped a brisket in 95 degree heat and my sweat mixed with the rub, turned into a salty paste lol.
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