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How do you get past the stall on a brisket?

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Hey there, BBQ fans! It’s BBQ Dropout here, and today we’re diving into the brisket stall, a frustrating part of the brisket cooking process. But worry not, I’ll share two main methods to help you get past the stall and achieve that perfectly cooked, mouthwatering brisket you’re after.

Method 1 – Wrapping Your Brisket

The first method to overcome the brisket stall involves wrapping your meat. You can choose between two popular options: foil or butcher paper. Wrapping traps the heat inside, which helps increase the internal temperature of the brisket more quickly than leaving it unwrapped.

Foil vs. Butcher Paper: Pros and Cons

When deciding between foil and butcher paper, consider their effects on the bark and cooking time. Foil is highly effective in pushing through the stall quickly, but it can compromise the bark’s quality. On the other hand, butcher paper allows for a faster cooking time than not wrapping at all while preserving the bark’s quality.

Recommended Choice for Bark Lovers

If you value your brisket’s bark and want to get past the stall at a quicker rate, I recommend using butcher paper. This way, you can achieve the best of both worlds: a faster cooking time and a delicious, well-formed bark on your brisket.

Experimenting with Your Brisket Journey

As you progress through your BBQ and brisket journey, consider experimenting with these two methods to find what works best for you. Brisket can be a finicky piece of meat, but with a bit of practice and the right techniques, you can master the art of cooking it to perfection.

Keep honing your skills, and as always, feel free to reach out if you have any questions or would like me to cover any other BBQ-related topics. Happy smoking!