Trimmed brisket at 5am, still fighting the stall 8 hours later

I thought my offset was holding 250 steady, but the firebox door gap let in cold air and the temp dropped to 215 for two hours. Is the stall just a patience game, or does chasing the temp curve actually ruin the bark on a 14 pound packer?

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1 Comment

the_ben14d ago

Chasing the temp curve" is half the problem honestly. 215 for two hours is annoying but it ain't gonna ruin the bark, it just slows things down. The real killer is opening the lid every 20 minutes to check, that's what messes with your crust. Patience is the whole game, just let it ride and keep that fire clean.