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Watched a guy at the Memphis in May booth run his stick burner at 325 and take brisket, got me rethinking the whole 225 thing
Three years ago I would have called that sacrilege, but he said he just wraps earlier and pulls at 203. Anyone else slowly bumping temps and liking the results, or am I about to ruin a packer?
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the_kim6d ago
My first brisket was so bad my wife asked if I was trying to smoke a shoe. So take this with a grain of salt. I ran 225 for years because that is what the internet told me, then got tired of babysitting a fire for 14 hours. Bumped it to 275 last summer and the flat came out better than anything I ever did low and slow. Wrap in butcher paper when the bark sets and pull when it probes like warm butter, temp matters way less than people act like it does. Worst case you learn something and eat brisket anyway.
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