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I hit 250 degrees on my brisket way faster than expected and it turned out great
Everyone says you need a low and slow 12 hour cook, but my 18 pound packer hit the stall at 165 in just under 5 hours on my offset in Austin. I was sure I'd ruined it, but I wrapped it in butcher paper and pushed through. The final texture was perfect, not dry at all. Has anyone else had a big cut cook this fast and still turn out right?
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paige_owens51mo ago
Wait, did you mean the internal temp hit 250? That's way past done for brisket. The cooking temp is usually around 225 to 275, but you pull the meat off at 200 to 205 internal. Finishing that fast is wild, but the proof is in the eating. Maybe your fire ran hotter than you thought?
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