Nov 19, 2021
8:47:23pm
8:47:23pm
Wrapping should have NOTHING to do with the stall
You need to be looking for the following before wrapping
1. Color - get a dark bark before wrapping
2. Has the brisket shrunk in size?
3. Fat rendered where you poke it and there is no resistance
4. Temperature - but this is the least important, I would say the range could be between 170 and 185.
1. Color - get a dark bark before wrapping
2. Has the brisket shrunk in size?
3. Fat rendered where you poke it and there is no resistance
4. Temperature - but this is the least important, I would say the range could be between 170 and 185.
Originally posted on Nov 19, 2021 at 8:47:23pm
Message modified by cambo on Nov 19, 2021 at 8:48:12pm
Message modified by cambo on Nov 19, 2021 at 8:48:36pm
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