Pro tip: my first brisket stall at hour 7 in Wichita taught me to stop chasing temp and just wrap it

Tyler Black · 2026-09-15T15:50:02.613531+00:00

I wrapped in butcher paper at 165 internal and it pushed through in 90 minutes instead of the 4 hours I was dreading. Has anyone else switched to paper over foil and actually noticed a difference in the bark?

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Pro tip: my first brisket stall at hour 7 in Wichita taught me to stop chasing temp and just wrap it | BBQ Pitmasters - Talk Freely