Shoutout to the guy at the Austin cookoff who called my brisket 'dry as a bone'

He was right. I was smoking a 14 pound packer at 275 for way too long, just going by time. He told me to start checking for probe tenderness around 195, not 205. I tried it last weekend and pulled it at 198 when it felt like butter. The flat was actually juicy. Anyone else get stubborn about a specific temp and have to change it?

3 comments

3 Comments

faith_shah882mo ago

Used to swear by taking every brisket to 203 no matter what. Got stubborn about it after a few good ones. Then I had a string of dry flats and couldn't figure it out. A guy at a comp told me the same thing, to go by feel not a number. Felt like I was doing it wrong for years. Now I start checking around 190 and just pull it when the probe slides in with no fight.

angelarivera2mo ago

Yeah @faith_shah88, that stubborn 203 rule has tricked a lot of us into making dry brisket.

nathan1002mo ago

Wait you were taking every single one to 203 no matter what? That's wild lol