I just smoked a brisket for 20 hours straight and it changed my whole view on cook times

I mean, I always thought going past 14 or 15 hours was just asking for dry meat, you know? But last weekend, I had a 17-pound packer that just would not get to 203 degrees. I kept the temp steady at 225 on my offset, and it finally hit that sweet spot after a full 20 hours. The bark was insane and the point was like butter. I guess every piece of meat really is different. Has anyone else had a cook go way longer than you planned and it still turned out great?

3 comments

3 Comments

willowg881mo ago

Yeah, that's how it goes sometimes. I see it with all kinds of projects, not just smoking. You can follow the plan perfectly, but the material you're working with has its own rules. A piece of wood, a cut of meat, it decides when it's done. Sticking with it when the clock says to quit is what separates good from great.

michael_green441mo ago

Totally agree, @willowg88. My last brisket taught me that lesson... just had to let it rest an extra hour even though I was starving.

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gibson.morgan1mo agoMost Upvoted

Exactly, it's like the meat has its own timeline you have to respect. I've rushed it before and ended up with a tough brisket, all that work for nothing. The best results come when you ignore your own hunger and just watch for the right feel.