Showerthought: That brisket stall moment is where backyard cooks separate from the pitmasters.

In my experience, once you learn to trust the process during the stall, your BBQ transforms from good to legendary, but your mileage may vary.

3 comments

3 Comments

tara_rodriguez13h ago

Honestly, how do impatient people like me even survive the stall? My first few briskets were tragic because I'd panic and start poking it every twenty minutes, basically guaranteeing a dried-out hunk of meat. I totally get what @the_thea means about it being a test, because my instinct is to crank the heat or wrap it way too early. These days I just set a timer for like, two hours, and force myself to walk away and not even look at the grill. It's still a battle against my own brain telling me something is wrong when that temp just sits there laughing at me.

the_thea13h ago

Absolutely, the stall is the ultimate test of a barbecue cook. It forces you to confront impatience and trust in the low and slow method. Seeing that temperature hold steady for hours can make anyone second-guess their entire process. But pushing through without panicking is what develops that perfect bark and tender interior. I've learned that respecting the stall separates those who merely cook from those who truly craft barbecue. What's your go-to strategy for maintaining patience during that crucial phase?

the_mary11h ago

Well, I used to swear by wrapping at the first sign of the stall. Then I ruined three briskets in a row by not letting them breathe. Now I just pour a beer and ignore the thermometer until it moves on its own.