Brisket temp hit 203 and I panicked - probe tender vs time debate

I was smoking a 14lb brisket at my buddy's place in Nashville and the flat was at 203 but still felt stiff like a board. I pulled it anyway because I was scared of drying it out, but it came out chewy. Do you guys go by temp or feel when the stall messes with your head?

2 comments

2 Comments

pat_hall871mo ago

Are you sure you didn't just pull it too early despite the temp reading? I've had briskets hit 203 that still needed another hour or more because every piece of meat is different, your mileage may vary. The whole 'probe tender' thing isn't just a suggestion, it's the only way to know for sure. I've pulled flats at 205 that were like butter and others at 202 that were tough as shoe leather, so temp is just a rough guide at best. If your flat was stiff at 203, that's a sign it needed more time in the smoke, not less. Waiting longer might feel risky, but rushing it is what actually dries things out in my experience.

grantthomas1mo ago

I mean, is it really that big of a deal? You pulled it at 203, it was a little chewy, but like, did anyone actually die? Maybe it's just me but I've had worse brisket at plenty of BBQ joints that people swear by. You probably just overthought the whole thing and stressed yourself out for nothing.