Hit 50 briskets cooked this weekend and finally got why temp matters more than time

I always just followed the 1.5 hours per pound rule from my dad. But after brisket number 49 came out like shoe leather I decided to actually probe for tenderness this time. Number 50 hit 203 degrees and the probe slid in like butter. Now I get why the pitmasters on TV always say cook to temp not time. Anyone else have a magic number where things clicked?

2 comments

2 Comments

butler.abby2d ago

That 203 degree mark is the real deal. Did you check if the flat was done before the point though? My last couple briskets hit 203 in the flat but the point was still tough, so I started separating them after the stall and cooking each to its own temp.

michael_craig2d ago

That "probe slid in like butter" part is exactly what got me. For years I was using the 1.5 hours per pound rule too and wondering why stuff came out so hit or miss. I actually had a similar click moment but it was with pork shoulder not brisket. I was at a buddy's backyard cookout and he pulled his shoulder off at like 195 degrees and it was tough as nails. So I threw it back on and we waited until it hit 203 and that thing just fell apart. Now I spend more time worrying about the feel of the probe than what the clock says.