22
My brisket stall disaster at a family reunion in Tulsa
Last month I cooked a 14 pound brisket for my cousin's reunion in Tulsa, and the stall lasted over 5 hours at 158 degrees. I panicked and wrapped it in foil too early, which made the bark come out soft and the meat taste more like pot roast than proper BBQ. The older guys at the reunion could tell right away, one said “you pulled it before the fat rendered, son.” Has anyone else messed up a big cook by rushing the stall, or do you have a trick for staying patient?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.