Cooked brisket at 275 for years until a guy at a competition told me to try 225

I always thought higher temp meant faster cook, but this old timer pointed out my flat was dry as a bone. Switched it up last weekend and the thing came out way more tender. Anyone else make a simple temp change that fixed their results?

2 comments

2 Comments

burns.richard12d ago

What internal temp were you pulling it at when you switched to 225?

the_lucas11d ago

But isnt that the wrong way to look at it? You pull it when it hits the temp you want, not based on when you decide to change the smoker temp. If you switch to 225 at 150 internal youre just extending the stall for no good reason. Better to keep it hot and power through. A steady 275 the whole way gives you a better bark anyway.