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My brisket stalled at 152 and I nearly served pulled beef at my buddy's cookout
Two Saturdays ago I was running my offset in the backyard for my buddy Dave's birthday, 14 people showing up at 5pm, and at 2pm that packer brisket just parked itself at 152 degrees and would not move for almost 3 hours. I panicked and kept opening the lid to poke at it, which of course dropped my chamber temp and made everything worse, and by 4pm I was seriously googling how to pass it off as chopped beef sandwiches. My neighbor Marcus, who has run a stick burner for 20 years, walked over, looked at my fire, and said my coal bed was too thin and I was chasing temp with the intake instead of feeding it. I added two splits, left the lid shut, and that thing broke through the stall at 5:20 and hit 203 by 6:15, and folks still said it was the best brisket I have made. Now I want to know, do you foil, butcher paper, or just ride the stall out with a hotter fire?
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