I read a book that said some top pitmasters cook their briskets at 275 degrees, not 225

I was reading this old cookbook from a guy in Texas, and he said a lot of the famous names actually run their pits hotter than the usual low and slow rule. He claimed a steady 275 degrees can get you a better bark and a shorter cook without drying the meat out (which surprised me). I tried it last month on a 14-pound packer brisket, and it finished in about 9 hours instead of 14. The flat was still really juicy, and the point was perfect. Has anyone else played with higher temps like that, or do you stick to the classic 225?

2 comments

2 Comments

robin3247d ago

My last brisket at 225 felt like watching paint dry for a day.

jana_lewis167d ago

Try a hotter cook, @robin324, the bark gets way better and it's done in half the time.