Got a random tip from a guy at a comp in Kansas City that fixed my brisket stall instantly

He told me to wrap in butcher paper as soon as the bark sets instead of waiting for the stall and it cut my cook time by almost 2 hours. Has anyone else tried pulling earlier like that or am I just lucky?

2 comments

2 Comments

lunawilson4d ago

...so my buddy Mike tried that exact thing at a backyard cookout last summer and he was freaking out because his brisket was done like three hours early and he had to figure out how to hold it. He usually waits for the stall to hit before wrapping and it takes forever, but that day he wrapped it when the bark looked good and it just flew through the rest of the cook. Said the bark was way better too, like actually crispy instead of that soggy mess you get from wrapping too late. I've been meaning to try it myself but I keep forgetting to buy butcher paper, my dumb self still uses foil half the time.

dylanh814d ago

Mike from down the street tried something similar on his traeger and his wife was so mad that dinner was ready at 2pm. @lunawilson I feel you on the butcher paper though, I kept a roll in my pantry for six months before I actually remembered to use it once. Foil works in a pinch but that paper really does make a difference with the bark staying crunchy.