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Update: My brisket stalled at 152 for 5 hours on Saturday and a judge at the KCBS event in Wichita told me to stop opening the lid
I kept spritzing every 30 minutes thinking it would push through the stall, but all that did was drop my pit temp 25 degrees each time. He said to just wrap it in butcher paper and leave the door shut, and it hit 203 in 90 minutes. Has anyone else had a brisket stall that long, or was I just messing with it too much?
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