Brisket can be intimidating to the first-timers. Here are a few tips and a process for smoking award-winning brisket at home on your Oklahoma Joe’s® Smokers.
The stall is when a large cut of meat like a pork butt or beef brisket is cooking, and the internal temperature of the meat just seems to “stall” or plateau around 68-73°C for hours. There are many explanations out there as to what is going on with the stall, but one of the most scientifically-based theories is that evaporation cooling causes the stall. How can you avoid or shorten the stall?
How to clean and maintain your smoker
How to separate a brisket point and flat
How to use a firebox basket