The stall is where most first briskets fall apart. Here's what it actually is, why it happens, and the three ways to get through it without ruining the cook.
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The skills that happen at the pit: reading the stall, deciding when to wrap, keeping a clean fire, building bark, and resting right. Get these down and the cuts mostly take care of themselves.
Foil, butcher paper, a foil boat, or no wrap: choose the method that fits your bark, timing, and texture priorities.
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