wesley_thompson•1mo agoProlific Poster

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?

3 comments

3 Comments

nancy_butler1mo ago

Yeah, that temp shocked me too.

barbaraw161mo ago

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

robert_smith366d ago

Oh man, I used to roll my eyes at people calling a warm day "shocking" but last Tuesday changed my mind completely. I was out walking my dog and the heat just hit me differently, like it had this heavy, wet feel to it that I've never noticed before. It wasn't just hot, it was this weird oppressive kind of warmth that made me feel off the rest of the day. So yeah, I get where you're coming from now, that temp really did something strange.