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Am I the only one who thinks 225 degrees is overrated for brisket?
I hit 203 internal temp after cooking at 275 for 8 hours last weekend and it was the best bark I've ever gotten. Anyone else run hot and stop caring about the low and slow gospel?
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skylerg174d ago
Wait, you mean I didn't need to babysit my smoker for 14 hours like a newborn baby? I did a 275 cook last month and pulled at 202 and my wife said it was the best brisket I ever made. The bark was so crunchy it sounded like I was eating a potato chip.
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the_xena3d ago
Man that crunchy bark is no joke! I've found that running my smoker hotter and pulling earlier gives a better texture than low and slow all day. Last cook I pulled at 198 and let it rest for a solid 3 hours wrapped in butcher paper. The bark stayed snappy but the inside was still buttery. My guests were fighting over the burnt ends and flat pieces. Definitely gonna keep pushing that temp closer to 285 next time. Your wife is right about that 202 pull.
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