Just read something wild about competition pit temps

I was flipping through an old issue of Texas Monthly from 2019. They did a profile on a few big-name competitors. One guy, I think his name was Roy, said he runs his brisket at 275 degrees. Not 225. For the whole cook. Said it gets through the stall faster and the bark is way better. I always thought low and slow meant 225, no questions. Has anyone else tried running that hot for competition-style brisket? What were your results?

2 comments

2 Comments

nancy_butler9d ago

Yeah, that temp shocked me too.

barbaraw168d agoMost Upvoted

It was a bit warm, sure. But shocked? Seems a bit much.