Came across a stat about brisket stall temps that surprised me

I was reading through Franklin's book last night and saw that the stall happens because of evaporative cooling, not fat rendering like I always thought. He said the brisket sweats just like we do to regulate temperature around 150 to 170 degrees. I had been wrapping in foil way too early for years trying to push through it faster. Has anyone else found a method that works better with this in mind?

3 comments

3 Comments

keith_rivera191mo ago

Franklin's book has some good tips but I wouldn't overthink it that much.

lucasw821mo ago

Wait, you mean I shouldn't treat a self-help book like a holy text and build my whole life around it?

king.aaron7d ago

Picked up that book a few years back and the main thing that stuck with me was just taking small steps instead of trying to change everything at once. Overthinking it is kind of missing the point, you know? I liked the idea of focusing on one habit at a time and not worrying about the rest of the system. Letting go of trying to get every tip perfect actually made the good ones work better for me.