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Came across a stat about brisket stall temps that surprised me
I was reading through Franklin's book last night and saw that the stall happens because of evaporative cooling, not fat rendering like I always thought. He said the brisket sweats just like we do to regulate temperature around 150 to 170 degrees. I had been wrapping in foil way too early for years trying to push through it faster. Has anyone else found a method that works better with this in mind?
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keith_rivera1914d ago
Franklin's book has some good tips but I wouldn't overthink it that much.
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lucasw8214d ago
Wait, you mean I shouldn't treat a self-help book like a holy text and build my whole life around it?
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