Loading…
2
My brisket stalled at 165 for 3 hours last Saturday and I wrapped it in butcher paper way too late
Pulled it at 208 after 14 hours on my offset in the backyard and the flat was bone dry, so now I'm wondering if anyone else has fought the wrap timing battle or if I should just switch to foil boat like everyone keeps telling me.
1 comments
Log in to join the discussion
Log In1 Comment
mitchell.shane8d ago
Man, I fought this exact battle and swore butcher paper was the answer until my last two packers came out dry too. Foil boat fixed it for me, the flat stays juicy and the bark still sets up fine.
2