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Heard a guy at the KC Royal tell a new cook his brisket was done at 203 and that number has been bugging me
Was in line for a beer at the Royal last month and two guys behind me started trading brisket talk. One of them swore his packer is perfect at exactly 203 internal, no probe test, no jiggle check, just pull it. I used to run my offsets the same way at my old job, chasing a number like it was gospel. Last Sunday I let an 11 pounder ride to 208 and it was the best one off my Lang yet. Anybody here actually trust feel over temp, or am I the only one still learning that?
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uma_taylor4725d ago
Chasing a number works until it doesn't, because every packer has its own fat content and that changes when it's actually ready to pull. I've had 12 pounders that probed like butter at 199 and others that were still tight at 207, so the meat tells you way more than the thermometer does. If the probe slides in with no resistance in the flat, it's done, and the number is just a rough guide.
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