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Had a lightbulb moment at a competition in Kansas City last fall
I was at the American Royal last October and watched this pitmaster named Dave from a team called Smokey Joes. He pulled his brisket off the smoker at 195 degrees internal temp instead of the usual 203 I always did. I tried it on my next cook at home and got way better texture with less fat rendering out. Has anyone else messed with pulling their brisket early like that?
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oliviabennett17d ago
Check the stall on that cook... did you wrap it or let it ride naked the whole time? I've noticed pulling early works better if you've got a good bark set but a paper wrap can mess with where the temp probes hit. Just curious if the crutch changes the game at 195 versus 203.
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hayden72016d ago
So when you pulled it at 195 were you running a paper wrap or just letting it ride uncovered? I tried pulling at 195 on a foil wrapped one and the fat didn't break down right, came out chewy. Think the wrap traps too much heat and messes with the carryover. How'd your bark hold up at that lower temp?
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