I smoked a brisket at 225 for 20 hours and it was way too dry

I mean, everyone says low and slow is the only way, but I followed that rule exactly on a 16 pound packer from my local butcher in Austin. It hit 203 internal, rested for 2 hours, but it just turned out tough and dry all the way through. Maybe it's just me, but I think the 'never go above 225' advice needs a second look. Has anyone else had better luck bumping the temp up a bit for a more forgiving cook?

3 comments

3 Comments

jessicac2817d agoMost Upvoted

I saw a video from a Texas pitmaster who said he runs his offset at 250-275 for a better bark and more tender brisket.

jessicac286d agoMost Upvoted

That guy probably sells thermometers.

kim37317d agoTop Commenter

Ever tried that temp on pork shoulder, @jessicac28? I did once and it turned out like leather.