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I stopped wrapping my briskets at all and the stall ended faster than foil ever did
For 3 summers I wrapped every single packer in foil at 165 and still sat stuck for 2 to 3 hours watching my temp gauge climb one degree at a time. Last month at my shop in Modesto I got fed up with a 16 pound choice brisket and just left it naked in the Oklahoma Joe at 250 the whole way, and it pushed through the stall in 40 minutes and came off at 203 with bark you could knock on. Now I'm wondering if wrapping ever did anything for me besides steam my bark soft, or if I just got lucky with a good piece of meat.
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