That convo with my dad about brisket timing really threw me off

My dad's been doing BBQ for like 40 years and he came over last weekend. He watched me wrap my brisket at 165 like I always do and he just shook his head. Said I'm way too rigid with temps and I should go more by feel and how the bark sets. I mean, I've always followed that Franklin method to the letter, but now I'm wondering if I'm overthinking it. He pulled his last brisket off at 198 and it was perfect. Anyone else ever get told to ditch the thermometer and just trust your hands?

2 comments

2 Comments

mary_kelly6d ago

Ugh I've been there. It's humbling when dad drops knowledge like that.

burns.richard5d ago

Same with @mary_kelly, dad's wisdom always hits different.