That 6 hour brisket stall at my first competition in Memphis

I cooked for hours and the temp just sat at 160 for what felt like forever. Finally wrapped it in butcher paper and it pushed through in 45 mins. Anybody else panic during the stall or is that just me?

2 comments

2 Comments

rivershah17d ago

Used to think wrapping was cheating until that happened to me.

morgan_lewis1817d ago

Yeah exactly. I remember thinking people who used wraps were just cheating at lifting. Then one day my wrist gave out on a heavy bench and I almost dropped the bar on my chest. Changed my mind real quick. Now I wrap up for any set near my max. It's not cheating, it's just being smart about not getting hurt.