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DAE know the stall on a brisket sits right around 150 to 170 internal?
I always figured it was just my cheap smoker acting up, but a guy running a pit in Lockhart showed me his log book and his stalls hit the same range on every single cook. So it isn't the rig, it's the meat sweating and cooling itself off, which means wrapping at 165 ish is just beating it to the punch. Anyone else start wrapping earlier than that and notice a difference in the bark?
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