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- #181
Are you referring to that last 10-20 degrees that takes forever to get past?
Yes, Aaron says he smokes the brisket exposed long enough to pick up smoke and lose the right amount of moisture, then he wraps it in butcher paper to preserve what is left and let the collagen continue to render. Maintaining a good moisture level but allowing the temperature to rise is where experience comes in....which I don't have.
The stall can drive people mad. It scared me the first few times. Now I look forward to it, as I know what's coming.
Do you smoke naked throughout? Or, do you wrap along the way?