1ST Beff Brisket

[TentHunter]

....Blonder proves it is evaporative cooling

I firmly believe that too! If anyone doubts it just foil a brisket, pork shoulder, chuck roast - doesn't matter, and see all the moisture that gets trapped that would normally evaporate. If it can't evaporate, it can't have a cooling effect on the meat.

 

[CarterQ]

Here is the Blonder study debunking the stall being caused by fat rendering and collagen breakdown, extremely interesting stuff-

BBQ stall explained

Amazing ribs has a great write up on it as well-

Understanding And Beating The Stall

Love it when the old wives tales get shattered by fact!

 

[ronnie]

Thanks for all the info. I beleive it was a flat.Smoked at 225 and then wrapped in foil for about 45 min. It look really nice when i wrapped it in foil but when i sliced it it was dry. So if i would have left it till 195 it would have been juicy. Maybe ill try wings tonight.

 

[Big Poppa]

dont give up on brisket and 202 is a good temp to pull....the key is when a probe slides in like buttah!

 

[TentHunter]

So if i would have left it till 195 it would have been juicy. Maybe ill try wings tonight.

No, I don't think so because it was already dried out. Like BP said pull it when the probe slides in like warm butter!

I know one thing. Opening the pit once per hour to spray didn't help. Every time you open the pit, you loose heat and it stalls the cook slightly extending the already dreadful stall. Better to just leave the pit closed (except for foiling). Remember if you're lookin', you ain't cookin'!


Be sure to check out Big Poppa's Brisket Tips. It's full of good discussion on the subject.