Old timer at a comp told me to pull brisket at 195 instead of 203

I followed his advice on a $90 prime packer and it came out dry and stiff, so has anyone else tried lower temps and actually had it work?

3 comments

3 Comments

smith.parker1mo ago

Funny thing is, I've had better luck pulling at 195-197 on my offset than I ever did at 203, but you gotta hold it in a cambro for a good two hours to let those fats fully render.

the_paul1mo ago

Man I used to think 203 was the magic number no matter what. I'd pull everything right at that temp and slice it up immediately like a fool. Honestly thought people pulling early were just rushing the cook. Then I tried holding a brisket in a cooler for three hours after pulling at 197 and it was the most tender thing I've ever made. That rest time is doing way more work than I ever gave it credit for. You really changed my mind on this one, I've been doing it your way ever since.

evahenderson1mo ago

Is it crazy how much difference a good long rest makes? I used to be the same way, always chasing that 203 number like it was some kind of law. Now I pull my packers at 198, wrap them in a towel, and stick them in a cooler for at least four hours. The collagen breaks down way more in that slow cool down than it ever does during the actual cook.