Wrapping meat (brisket, pork shoulder) in foil or butcher paper during the stall. It traps steam and pushes through the stall faster.
By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Photo by Luis Quintero on Pexels
Wrapping meat (brisket, pork shoulder) in foil or butcher paper during the stall. It traps steam and pushes through the stall faster.
Wrapping meat (brisket, pork shoulder) in foil or butcher paper during the stall. It traps steam and pushes through the stall faster. Foil = faster but softer bark. Butcher paper = slower but preserves bark. Most pitmasters prefer paper.
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Wrapping meat (brisket, pork shoulder) in foil or butcher paper during the stall. It traps steam and pushes through the stall faster. Foil = faster but softer bark.