My brisket stalled at 158 for 3 hours at a comp in Abilene, and wrapping it early is why we placed

Hayden Hayes · 2026-10-22T11:30:04.743115+00:00

Everyone on here keeps saying never wrap until the bark sets, but I did the opposite at a comp in Abilene last month and it saved my cook. My 13 lb packer hit 158 at hour 7 and sat there for 3 hours while the clock kept running. I pulled it at the 10 hour mark, wrapped it in butcher paper with a splash of beef broth, and cranked the stick burner to 300 to push through. Two judges told me the bark was the best part of the box and we walked away in 6th out of 42 teams. The purists can keep waiting, but I would rather eat at 5pm than guard a stall until midnight. What temp do you all actually pull the trigger at when the clock is against you?

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My brisket stalled at 158 for 3 hours at a comp in Abilene, and wrapping it early is why we placed | BBQ Pitmasters - Chatter Central