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TIL my brisket was cooking way too fast and I only figured it out from a pit boss at a contest in Waco
I had been running my offset at 300 to 325 for two seasons because I thought it would push through the stall quicker. Last month at a small contest in Waco, a guy running a 100 gallon stick burner watched me pull a brisket at 5 hours and said flat out, that thing is done on the outside and raw in the middle. Sure enough the flat hit 212 but the point was still at 185 and the bark was burnt on one corner. I dropped down to 250 degrees and let the next one ride 11 hours, best brisket I have turned in so far. Anyone else start out cooking hot because a video told them to?
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hunt.nora12d ago
That line about the flat hitting 212 while the point sat at 185 is the part people never talk about, and it's the whole deal with hot and fast. The two muscles are totally different, so when you run 300 plus the flat races ahead and dries out before the point ever gets tender. You can't fix that with wrapping or spritzing either, because the heat is just hitting the thin side harder no matter what you do. I ran hot for a while too and what finally got me was checking temps in both spots at the same time, the gap was like 25 degrees every cook. Slower heat keeps them closer together so they finish around the same time, which is why your 250 cook turned out so much better.
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