Used to chase 225 on the dial, now I let the brisket tell me when it's done

Angela King · 2026-10-21T10:40:04.189494+00:00

For my first two years I lived and died by the thermometer. Pulled a packer off at exactly 203 internal and it still ate like shoe leather. About 6 months ago a guy at a comp in Fort Worth told me to stop watching temp and start watching how the fat renders and how the flat feels when I probe it. Now I don't even look at the reading till the bark looks right. My last three briskets have been the best I've done. Anyone else make that switch and how long did it take before you trusted your hands over the probe?

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Used to chase 225 on the dial, now I let the brisket tell me when it's done | BBQ Pitmasters - Chatter Central