Tried a whole packer brisket on my offset after 3 failed flats

I've done flats for years but finally attempted a full packer on my Oklahoma Joe last Saturday in Austin. The flat came out great but the point was way more tender than I expected, almost like butter. The weird part was the cook time, it took 14 hours instead of the 10 I planned for because the stall hit at 165 and just sat there for almost 3 hours. I wrapped in butcher paper at that point and it flew up to 203 fast. What do yall do when the stall drags that long, do you just wait it out or bump the temp higher? I'm wondering if I should have just let it ride unwrapped.

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ryanh771mo ago

Buddy of mine in Lockhart had one sit at 160 for 4 hours, he just left it alone and it finally pushed through. That thing was the best brisket he ever made, so I say let it ride.

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