tessaperry•14d agoProlific Poster

Smoked a brisket at 225 versus 275 and the results were night and day

I cooked two identical 14-pound briskets from the same butcher in Austin. One went on my offset at 225 degrees for about 18 hours, the other at 275 for roughly 12. The 275-degree brisket had a much better bark, was just as tender, and didn't have that dry layer near the surface the low-and-slow one sometimes gets. It felt like a cheat code. Anyone else find that a hotter fire actually gives you a better product?

3 comments

3 Comments

the_sean14d ago

Interesting. Did you wrap them at the same point, or did the hotter cook change when you put the paper on? I wonder if the faster render at 275 just pushes through the stall better, so the meat spends less time steaming in its own juice.

emma_garcia14d ago

What temp did you wrap at?

evan54314d ago

Totally! I did a brisket at 275 last weekend and wrapped at 165. It blew right through the stall in like an hour flat. The one I did at 225 a month ago just sat there forever, I wrapped it at 160 and it still took three hours to crawl to 203. The hotter cook just makes everything move faster, less time steaming for sure.