Hit 200 brisket cooks on my offset and finally nailed the stall

I kept track since I started last year and my 200th brisket came out perfect. Usually I fight through the stall at 160 degrees and it takes forever. This time I wrapped in pink butcher paper at 165 and let it ride for another 4 hours. The bark was solid and the flat was actually moist instead of dry like my first 50 tries. Did you guys figure out your magic number for brisket or does it still surprise you?

2 comments

2 Comments

stellaa691mo ago

Wait till you hit 300. That's when you start realizing the magic number changes depending on the brisket. Every cow's different, just got to read the meat each time.

hayes.joel1mo ago

I really feel you on this one. The stall is basically the worst part of the whole cook. I think I was around 130 briskets in when I finally stopped second guessing myself and just let the paper do its thing. It's funny how you can do the same thing over and over and then one day it all just clicks. Glad you finally got that perfect one, that feeling is hard to beat.