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My brisket stalled at 152 degrees for 4 hours, so I tried wrapping it in peach paper instead of foil
I was cooking a 14 pound packer on my offset in the backyard last Saturday and it sat at 152 for almost 4 hours. Out of frustration I wrapped it in peach paper instead of foil, mainly because I read foil steams the bark and makes it mushy. The bark came out firm and dark, but I lost some of that heavy smoke ring I usually get. Now I can't decide if paper is really better or if I just got lucky with this one cook. What do you all use when a brisket stalls, paper or foil, and does it actually change the end result for you?
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wesley3853d ago
That line about losing the heavy smoke ring hits home. I had the same thing happen on my last cook, wrapped in paper around 160 and the bark was way better than foil but the ring was weak compared to what I usually get. I've started putting the meat on cold right out of the fridge and that helped some, but idk maybe the paper just blocks smoke more than people admit. Foil definitely pushed through the stall faster for me though, paper took its sweet time. Maybe it's just me but I'll take the better bark and eat the smaller ring.
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