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I finally hit 200 degrees on my brisket flat and it changed my whole game
I always pulled at 203 like everyone says, but this time the flat felt tender at 200 and I trusted it. The slices were way more juicy than my usual ones. Anyone else find their sweet spot is a bit lower than the standard?
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kellygrant24d ago
Always pulled at 203 myself, but you're right about trusting the feel. That flat can be ready a few degrees early.
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ruby_wright24d ago
Exactly, the number is just a guide. Got to watch for that color change and the way it springs back. Sticking to a rigid temp means missing the sweet spot sometimes.
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felixlane24d ago
Yeah, totally. I was so stuck on hitting 205 for everything for years. Then I had a brisket flat that just felt done early, like @kellygrant said, maybe 200 or 201. Let it rest and it was perfect. Now I check the probe slide and the jiggle way more than the number. The point just gives up at different temps sometimes.
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