Hot water trick fixed my brisket stall headache

I kept fighting the stall on my brisket for like 6 straight cooks... was adding wood every hour and it still took forever. Last weekend I tried wrapping in butcher paper with a cup of hot water poured over the paper before I sealed it up. Dropped my cook time by almost 2 hours and the bark stayed perfect. Has anyone else messed with adding moisture to their wrap like that?

2 comments

2 Comments

jordang321mo ago

Did you pour the hot water directly on top of the meat before wrapping, or just saturate the paper and then put the brisket in? I've been worried about washing away the rub or making the bark soggy if it hits the surface, but your results sound promising.

faithwalker1mo ago

@jordang32 Thought the same until I tried it. Just soaked the paper, not the meat. Game changer.