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Took the brisket off the smoker early, best call I've made in 3 years
I always trusted the probe slide feeling and waited until 203°F, but a pitmaster in Lockhart told me to pull at 195°F and rest for 90 minutes instead. Tried it last Sunday with a 12 pound packer and the slices held together way better without that dry crumble. Anyone else ditch the high temp target for a shorter cook?
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miab872mo ago
Everyone's a genius with that thermometer until the brisket turns into sawdust. I left the 203 club two years back when my "perfect" cook felt like chewing on a leather boot. Now I pull early, wrap it in a towel, and let the meat figure out its own life choices.
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