Can we talk about wrapping brisket in foil at 165 instead of letting it push through the stall?

Terry Fisher · 2026-09-23T11:00:03.236652+00:00

Watched a guy at the Memphis in May contest pull his packer at 165 and wrap it tight, and it hit 203 in 90 minutes flat with bark that still had some bite, while mine sat naked for 3 more hours and came out like pot roast.

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Can we talk about wrapping brisket in foil at 165 instead of letting it push through the stall? | BBQ Pitmasters - Talk Freely