Put a whole brisket on at 225 and it stalled for 6 hours before I gave up

I was following the Franklin method and everything was fine until internal temp hit 165 and just sat there forever. Wrapped it in butcher paper around hour 8 but by then the bark was already tough and the flat dried out. Has anyone else dealt with a stall that long or should I just bump the temp up to 275 next time?

2 comments

2 Comments

angela19110d ago

Bump it to 275 and don't wrap next time. That 6 hour stall is normal, especially for a big brisket, and wrapping that early just kills your bark. Let it ride unwrapped even if it takes 12 hours, you'll end up with better texture.

cameron31810d ago

I always go unwrapped the whole way too, but I'm wondering about the 275 temp honestly... I've been running my smoker at 225-230 and the longer cook seems to give the fat more time to render out. Tried 275 once and the brisket came out a little drier on the flat even with a foil wrap at the end. Might just be my setup though.