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Ironbark

Brisket & Beef

Brisket, short ribs, and beef done right. Trimming, the stall, wrapping, and slicing across the grain.

Wrapping Brisket: Butcher Paper vs Foil vs No Wrap (and When to Do It)
Brisket & Beef

Wrapping Brisket: Butcher Paper vs Foil vs No Wrap (and When to Do It)

Foil, butcher paper, or naked? What wrapping does to the stall and your bark, how the Texas crutch differs from paper, and the internal-temp and bark-color cues that tell you exactly when to wrap.

Jul 21, 20267 min read
What Is the Stall? Why Your Brisket Stops Cooking
Brisket & Beef

What Is the Stall? Why Your Brisket Stops Cooking

The stall explained: why brisket temperature plateaus around 150 to 170F, the science of evaporative cooling, and whether to wrap or wait it out.

Apr 2, 20263 min read