texas brisket - no stall

[biggreenmatt]

Right?

[David Parrish]

Once you crutch you have to take the meat to 203F, OR, you have to be prepared to deal with another stall. The crutch causes moisture to build up in the surface of the meat. When you unwrap, this moisture starts the evaporative cooling process.

Next time take to 203F before you unwrap.

[Thom Emery]

Got a roll of red butcher paper this week for some Texas style Brisket Franklins videos have intrigued me for awhile

[Christobol]

Something else to consider, you had 20 lbs on your BGE instead of 8-14 like normal. Normally that means you should raise the temp a bit more than normal unless you've got your Guru probe at a great place away from any drafts from the coals.