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Pro tip: chose between wrapping my brisket at 165 or letting it ride naked, and the stall made the call
Smoked two 12 lb packers on my offset last Saturday for a small block party in Reno, and I hit the stall right at 152 on both. I had foil ready but went with butcher paper instead, and those flats came out with bark I could actually slice without it falling apart. My buddy swears foil is faster and juicier, but I'm not sold. What temp do you wrap at, or do you just push through the stall bare?
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