Can we talk about hitting 225 internal on a brisket at hour 11 and pulling it early?

Stella Nelson · 2026-10-19T20:45:04.216162+00:00

I pulled a 14 pound packer off the Oklahoma Joe at 197 instead of pushing to 203 because the flat was already probing soft and I panicked about drying it out. My buddy says 203 or bust, but that brisket sliced clean and I keep going back and forth on whether I got lucky or he is overthinking it. Where does everyone else land on pulling temps for a big packer?

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Can we talk about hitting 225 internal on a brisket at hour 11 and pulling it early? | BBQ Pitmasters - Babble Community