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 cold smoke
How to find hot and cold spots in your smoker
How to monitor your smoke