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Can we talk about how everyone seems to think a brisket is done at 203 degrees?
I used to pull mine at that exact temp, but after a cook in Nashville where the point was still tough, I learned it's about feel, not just the number. The probe should slide in like warm butter, which for my last one was at 208. Anyone else find their 'done' temp changes every time?
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matthew1662mo ago
Totally fell into that exact number trap myself (more than once, honestly). Now I just ignore the beep and go by how the probe feels going in. It's saved a few briskets from being chewy.
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the_max2mo ago
The probe feel is helpful, but a good thermometer gives you both that and the right temp.
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eva_thompson2mo ago
Oh man, that's so true. I read this whole article by a pitmaster who said the same thing as @matthew166. He called temps a "guide" but said the real test is that smooth, buttery feel when the probe slides in. Like with a pork shoulder, it might hit 205 but still feel tight, so you keep it going. Blindly trusting the beep gave me dry chicken more times than I can count.
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