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Hit 225 degrees internal on my brisket after 14 hours and it was pure magic
I always thought you had to baby the smoker for the full stall to get that perfect bark and jiggle. But last weekend I let my WSM run steady at 250 and just walked away for a few hours. When I came back, the probe slid in like butter. Anyone else ever hit a target temp way earlier than expected and had to hold it longer?
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nancy9298d ago
Honestly, I get the appeal of letting it ride but I've had different luck with that. My first brisket on a WSM I pulled at 15 hours thinking I was done because the temp hit 203 early. But the fat was still chewy and the point wasn't nearly as rendered. I actually wrapped that one in foil and put it back in the oven at 300 for another 45 minutes to break it down properly. So I think hitting temp early is more about the meat's specific makeup than just a sign it's good to go. That probe feel you mentioned is key, but for me the jiggle test and how the fat cap looks matter just as much as the number on the thermometer.
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